Greek Quinoa Salad

  • 1 ½ cups quinoa
  • 3 cups water
  • 1/3 cup pine nuts
  • 1 cup fresh spinach
  • 6 green onions, sliced
  • ½ of a long english cucumber, sliced in half
  • 1 cup feta cheese
  • 12 – 15 cherry tomatoes, sliced in half
  • 2/3 cup apple cider vinegar
  • 1 lemon, juiced
  • 1/3 cup avocado oil (or olive oil if not available)
  • 3 garlic cloves, grated
  • freshly ground pepper

Bring 3 cups water to a boil and add quinoa. Cover and reduce heat to medium/high. Let simmer about 20 minutes or until all water in absorbed. Once quinoa is done, put in a bowl and refrigerate until comepetely cool.

While quinoa is cooking, prepare other ingredients. Crumble feta into bowl and add 1/3 cup vinegar, half of the juice lemon and 1 clove of grated garlic.

Coarsely chop spinach and add with other veggies in a large bowl

In a bowl, whisk together reserved vinegar, avocado oil, lemon juice, grated garlic, set aside

Add marinated feta with marinade into bowl with the vegetables

When quinoa is cooled, add to veggie mixture, pour in dressing, and mix thoroughly

Mix in pine nuts