Greek Quinoa Salad

This healthy Greek quinoa salad features baby spinach, tomatoes, cucumber, red onion, feta cheese and a tangy lemon dressing. Works as a make-ahead lunch option and is a total crowd pleaser at summer cookouts. 

Ingredients

• 1 cup dry quinoa, rinsed and drained
• 2 cups roughly chopped baby spinach
• 1 cup grape or cherry tomatoes, quartered
• 1 cup diced cucumber
• 1/2 cup feta cheese, crumbled
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh basil
• 1 Tablespoon chopped fresh parsley
• 2 Tablespoons red wine vinegar
• 1/4 cup lemon juice
• 1/3 cup avocado oil (or olive oil)
• 2 teaspoons maple syrup (or honey)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 cup sliced almonds (optional)
• 1–2 chopped avocados (optional)

Instructions

1. Cook quinoa in water, according to package directions. Let cool.
2. In a medium bowl, stir together quinoa, spinach, tomatoes, cucumber, feta cheese, red onion, basil and parsley.
3. In a small bowl, whisk together red wine vinegar, lemon juice, oil, maple syrup, salt and pepper.
4. Pour dressing over quinoa salad and toss to combine. Top with almond slices, if using.
5. Serve immediately or let the salad chill in the fridge a couple hours before serving. Add avocado (if using), just before serving. Salad will keep up to 3-4 days in the fridge.