Quinoa With Spinach, Tomato and Chicken

READY IN: 10mins
Recipe by foodieforlife2

A healthy alternative for the gluten-allergic, the lazy college-student. It's so simple, you just cannot go wrong with it. Regarding the quinoa: If you plan on making a lot of these salads, it's advisable to cook the quinoa in a big batch and store it in the fridge. It saves a lot of time because before cooking you have to rinse it extremely well to get rid of the bitter coating.

Top Review by rpgaymer

Very good. I had to quadruple the recipe, and it made just the right amount for 4 servings- although I used more chicken. I was surprised that it didn't need much seasoning at all- just a bit of salt and pepper. I also toasted my quinoa for 15 minutes before cooking it to bring out that nice nutty flavor, which really made this dish shine.

Ingredients Nutrition


  1. Heat the oil in pan, and saute garlic for about 2 minutes on medium heat.
  2. Add the quinoa and cook it up (2 minutes). Then add the tomatoes, spinach leaves and scallion. Keep stirring until the spinach leaves are slightly wilted.
  3. Turn of the heat immediately, and season lightly with pepper, a pinch of salt and dried basil. Be careful with the salt, because of the feta!
  4. Serve with the chicken and feta. Enjoy your meal :).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a