- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This spinach and quinoa salad is all you need on a hot summer day—easy to make and so very refreshing to eat.
Ingredient:
- 1 cup quinoa
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 ounces baby spinach (about 4 cups), coarsely chopped
- 2 ripe tomatoes, cored, seeded and chopped
- 3 scallions, chopped
- 2 ounces feta cheese, crumbled (about 1/2 cup)
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
