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Fresh Spinach Tomato Goat Cheese Quinoa Salad
Phoebe Green
This spinach tomato goat cheese quinoa salad is a recent attempt to imitate the quinoa salad I get from my local restaurant. Check out the easy recipe here.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Salad
Cuisine
American
Servings
6
people
Calories
254
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1 ½
cups
quinoa
3
cups
water
2
cloves
garlic
grated
3
tablespoons
olive oil
extra virgin
1
teaspoon
salt
1
teaspoon
red wine vinegar
2
teaspoons
dried basil
2
teaspoons
dried oregano
2
handfuls
baby spinach
1
cup
cherry tomatoes
halved
2
ounces
goat cheese
crumbled
Instructions
Combine raw quinoa and water in a saucepan and heat until boiling. Then cover and let simmer for about 15 minutes.
While quinoa is boiling, grate the garlic.
When quinoa is ready and still hot, add the garlic and mix to cook the garlic.
Add the remaining ingredients and mix.
Add more ingredients that you like (feta cheese, olives, etc.).
The quinoa will cool down, and you're ready to serve!
Nutrition
Calories:
254
kcal
Carbohydrates:
30
g
Protein:
8
g
Fat:
12
g
Saturated Fat:
3
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
6
g
Cholesterol:
4
mg
Sodium:
442
mg
Potassium:
373
mg
Fiber:
4
g
Sugar:
1
g
Vitamin A:
1177
IU
Vitamin C:
9
mg
Calcium:
70
mg
Iron:
3
mg
Feedback is key!
Let us know how this recipe worked out for you.