Spinach Chickpea and Quinoa Salad
Spinach Chickpean and Quinoa Salad is a gluten free and lacto ovo vegetarian recipe with 4 servings. For $2.81 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains around 17g of protein, 15g of fat, and a total of 415 calories. 101 person were glad they tried this recipe. It works best as a main course, and is done in approximately 20 minutes. This recipe from Budget Bytes requires oregano, pepper, feta, and spinach. With a spoonacular score of 99%, this dish is outstanding. Similar recipes include Dinner Tonight: Quinoa, Chickpea, and Spinach Salad with Smoked Paprika Dressing, Quinoa Chickpea Spinach Soup, and Quinoa & Chickpea Salad.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 15 oz. can chickpeas $0.55
2 cups cooked quinoa or other grain $0.94
2 oz. feta $1.50
1/8 tsp garlic powder $0.02
1 pint grape tomatoes $1.99
1/2 Tbsp lemon juice $0.03
2 Tbsp olive oil $0.26
1/2 tsp dried oregano $0.05
Freshly cracked pepper $0.02
1/4 tsp salt $0.02
4 cups fresh spinach $0.80
1 Tbsp red wine vinegar $0.10
Equipment:
whisk
bowl
Cooking instruction summary:
Instructions While your quinoa (or other grain) is cooking, prepare the vinaigrette so it has a few minutes for the flavors to blend. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and some freshly cracked pepper. Set the dressing aside. Roughly chop the spinach into smaller pieces, then place them in a large bowl. Slice the tomatoes in half, then add them to the bowl with the spinach. Rinse and drain the chickpeas, then add them to the bowl. Lastly, crumble the feta over top. Give these ingredients a brief stir until they're combined. Allow your quinoa or grains to cool slightly, or just to the point where it's no longer steaming. Add the warm quinoa to the salad and stir to combine. The heat from the quinoa will slightly wilt the spinach. Finally, drizzle the dressing over top and stir briefly once more. Serve the salad immediately, or refrigerate up to 4-5 days.
Step by step:
1. While your quinoa (or other grain) is cooking, prepare the vinaigrette so it has a few minutes for the flavors to blend. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and some freshly cracked pepper. Set the dressing aside.
2. Roughly chop the spinach into smaller pieces, then place them in a large bowl. Slice the tomatoes in half, then add them to the bowl with the spinach. Rinse and drain the chickpeas, then add them to the bowl. Lastly, crumble the feta over top. Give these ingredients a brief stir until they're combined.
3. Allow your quinoa or grains to cool slightly, or just to the point where it's no longer steaming.
4. Add the warm quinoa to the salad and stir to combine. The heat from the quinoa will slightly wilt the spinach.
5. Finally, drizzle the dressing over top and stir briefly once more.
6. Serve the salad immediately, or refrigerate up to 4-5 days.
Nutrition Information:
covered percent of daily need
