Saladsbudgetbytes4.7
Spinach Chickpea and Quinoa Salad
This Spinach Chickpea and Quinoa Salad is an awesome base to build meals throughout the week and it holds up extremely well in the fridge, so you can eat better with less effort.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
While your quinoa (or other grain) is cooking, prepare the vinaigrette so it has a few minutes for the flavors to blend. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and some freshly cracked pepper. Set the dressing aside.
olive oil ($0.26)2 Tbspred wine vinegar ($0.10)1 Tbsp
2
Roughly chop the spinach into smaller pieces, then place them in a large bowl. Slice the tomatoes in half, then add them to the bowl with the spinach. Rinse and drain the chickpeas, then add them to the bowl. Lastly, crumble the feta over top. Give these ingredients a brief stir until they're combined.
fresh spinach ($0.80)4 cups
3
Allow your quinoa or grains to cool slightly, or just to the point where it's no longer steaming. Add the warm quinoa to the salad and stir to combine. The heat from the quinoa will slightly wilt the spinach.
fresh spinach ($0.80)4 cups
4
Finally, drizzle the dressing over top and stir briefly once more. Serve the salad immediately, or refrigerate up to 4-5 days.
Nutrition Facts
calories
384.5 kcal
fat Content
15 g
serving Size
1 Serving
fiber Content
11.85 g
sodium Content
809.88 mg
protein Content
15.1 g
carbohydrate Content
48.63 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...