Sometimes you really don’t want to cook, so having a big nourishing bowl of this salad in the fridge to dip into is the perfect lunch or dinner savior. Hello mom sanity!  It’s fresh and bright tasting, so I always come back to it when the sun is shining or if I want to feel more summery.  Top it with some grilled chicken to have a perfectly balanced meal.

 

Lemony Quinoa Spinach Salad with Feta
Source: Adapted from Dinner with Julie

1 cup quinoa

4 cups packed spinach – washed
1/2 red onion

2/3 cup feta cheese

zest and juice of one lemon

3 Tablespoons rice vinegar

2 Tablespoons olive oil

salt and pepper to taste
roast chicken (optional)

Rinse quinoa in a fine mesh sieve for a few minutes.  This gets rid of the bitter coating.  Bring a pot of salted water to a boil and add rinsed quinoa.  Boil over medium heat for 15 minutes. Remove from heat. Drain well, return to the pot and steam with the lid on for 5 minutes.  Fluff with a fork and allow to cool.

Put quinoa into a large bowl.  Thinly slice the spinach and add it to the bowl.  Add the onion, lemon zest, and crumble in the feta.

Drizzle the lemon juice, rice vinegar, and oil into the bowl.  Season to taste with salt and pepper, and toss well.

Salad will keep for about 4 days in the fridge.

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