I thought I would share an awesome salad recipe with you this week! This salad is quick, fresh and perfect for spring/summer get-togethers, outings or just for a quick addition-or stand alone-to any meal at home.
Simple Quinoa Spinach Salad
1 Bag of spinach
2c cooked, tri-colored quinoa
Small heirloom tomatoes, halved or quartered
1/3c Toasted pine nuts
1/4 c Feta cheese
4 tbsp. Balsamic vinegar
4 tbsp. Olive Oil
Salt and Pepper to taste
How to make it rock:
Cook quinoa according to package, place in fridge to chill if you have time. (Separates in the salad a lot better and makes for a better presentation overall.)
In a large bowl or on a large platter, spread out spinach in no specific pattern or order. (Fun to just throw it on the plate, a little liberating for me.) After quinoa has cooled, spread it over the spinach. Next, spread the cut tomatoes over the quinoa. Essentially, what you are doing is creating loose layers. After you've laid out all the tomatoes, spread the pine nuts and feta cheese over them. Depending on what your personal taste is, you can go as heavy or as light with these two ingredients as you'd like.
I LOVE pine nuts and feta, so I went heavy!
Take your balsamic vinegar and olive oil, alternating the two, and work from one end of your platter to the other. You will want to sprinkle generously ensuring you cover your tomatoes with the balsamic vinegar. Trust me, you'll thank me for that little tid bit later.
This salad can be served chilled or at room temperature. Allow oils and vinegar to settle before serving.