Spinach Chickpea and Quinoa Salad

Name: Spinach Chickpea and Quinoa Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 cup cooked quinoa (or other grain); 2 tbsp olive oil; 1 tbsp red wine vinegar; 1/2 tbsp lemon juice; 1/2 tsp dried oregano; 1/8 tsp garlic powder; 1/4 tsp salt; Freshly cracked black pepper; 4 cup fresh spinach; 1 pint grape tomatoes; 1 15oz. can chickpeas; 2 oz. feta

By Beth Moncel · Budget BytesPublic

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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.

Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 4

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Recipe source

This recipe was taken from Spinach Chickpea and Quinoa Salad · by Beth Moncel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

2 cupcooked quinoa (or other grain)
2 tbspolive oil
1 tbspred wine vinegar
0.5 tbsplemon juice
0.5 tspdried oregano
0.13 tspgarlic powder
0.25 tspsalt
—Freshly cracked black pepper
4 cupfresh spinach
1pint grape tomatoes
115oz. can chickpeas
2oz. feta

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.
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.
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.
4
Finally, drizzle the dressing over top and stir briefly once more. Serve the salad immediately, or refrigerate up to 4-5 days.

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Per portion

Calories: ~79.9 kcal
Protein: ~2 g
Fat: ~7.2 g
Carbs: ~1.9 g
Fiber: ~1.1 g
Sodium: ~224.4 mg

One ingredient still needs a USDA food link. cooked quinoa (or other grain), dried oregano, garlic powder, Freshly cracked black pepper, 15oz. can chickpeas, oz. feta are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

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