Ingredients
The following ingredients have 4 Servings
- 2 1/2 tablespoons fresh lemon juice
- 2 1/2 tablespoons red wine vinegar
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh oregano
- Salt and black pepper
- 1 cup olive oil
- 3 1/2 cups cooked and cooled quinoa (1 cup uncooked yielded 3 1/2 cups for me)
- 1 cup finely sliced red onion
- 1 cup diced cucumber
- 3/4 cup garbanzo beans (drained and rinsed)
- 1/2 cup diced orange pepper
- 1/2 cup diced green pepper
- 1/2 cup pitted kalamata olives (halved)
- 1/2 cup cherry tomatoes (halved)
- 1/4-1/2 cup crumbled feta cheese
- 4 cups spinach leaves
- Salt and black pepper to taste
Instruction
- Combine all of the dressing ingredients in a blender and pulse. Slowly add the olive oil and blend again until the dressing has emulsified. Set aside.
- In a large bowl, combine the cooled quinoa, spinach, onion, cucumber, beans, both peppers, olives, tomatoes and feta cheese.
- Add about half of the dressing and toss well.
- Taste the salad and add more dressing if desired. Season with salt and pepper.
- Serve at once.
