You may also like
Categories:
quinoa black olives tomato Feta cheese extra-virgin olive oil lemon juice salt fresh ground pepper oregano garlic onion powder
Viewed: 21 - Published at: 4 years agoIngredients
- 2 cups quinoa, cooked according to package and chilled (mine was leftover from night before)
- 14 cup sliced black olives or 14 cup kalamata olive, if you prefer
- 13 cup chopped sun-dried tomato
- 13 cup chopped fresh Baby Spinach (use as much as you like)
- 13 cup feta cheese
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- 1 teaspoon sea salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Method
- Mix chilled quinoa, olives, sun dried tomatoes, spinach, and feta in a medium bowl.
- In a separate bowl, whisk together olive oil, lemon juice, sea salt, pepper, oregano, garlic powder, and onion powder.
- Pour dressing mixture over salad and toss together evenly.
- Chill in fridge up to overnight if desired, or serve immediately.
