Photo: Jess Root
My ongoing mission to make quick n' easy meals more interesting and nutrient-rich than a post-yoga protein bar continues. But with the weather cooling down and my body craving warming comfort foods, my favorite Quinoa Salad spiked with Black Beans and seasonal fruit needed an autumnal update for one of my favorite grains. I turned to the kitchn's handy list of Fast & Healthy: Seven Quinoa Recipes for inspiration. My muse?Warmed red quinoa, feta and spinach.
I used Olive Magazine'srecipe but improvised, using what was already in my pantry. White quinoa tastily replaced red, and chickpeas added protein plus a hearty Mediterranean flair. The result was a warming, lively, savory salad substantial enough to eat on its own-- or served as a perfect side dish to something light like fish or tofu.
Warmed Greek Quinoa Salad
Yields 4-6 servings, depending on hunger levels. :)
1 cup of organic quinoa
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1/2 can organic chickpeas (I like Eden organic, BPA-free canned variety.)
4 oz. goat milk feta
1 cup of diced scallions
2 generous hand fulls of organic baby spinach
1. Bring 1 cup of quinoa to boil in 2 cups of water (or according to package directions). While it's simmering, save time dicing scallions and baby spinach and cubing the feta. Drain chickpeas. Set aside.
2. Once quinoa is cooked through -- fluff with a fork.
3. Dress quinoa with olive oil and vinegar.
4. Fold in chickpeas, feta, scallions and spinach. Mix well, so spinach begins to wilt from the warm quinoa.
5. Dash with sea salt to taste.
Serve with organic tortilla chips for a yummy added crunch. Save the rest for the week, warmed up stove-top, or packed up for lunch.
(PS- After searching for pertinent links to add to my post, I stumbled upon Kelly's healthy take on Greek-style quinoa over on Planet Green. I wish I found it earlier!)