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Baby Spinach and Feta Quinoa Salad

This Baby Spinach and Feta Quinoa Salad is inspired by a salad I found at the deli counter. It’s made with quinoa, baby spinach, bell pepper, corn, onions, feta cheese, and a simple dressing.
Course Salad, Side Dish
Cook Time 5 minutes
Servings 6
Author Jessica

Ingredients

  • 1 1/2 cup rainbow quinoa cooked according to package
  • 2 red bell peppers roasted and diced
  • 1 - 8.5 oz can sweet corn drained
  • Approx. 2 cups baby spinach leaves
  • 3/4 cup crumbled feta cheese
  • 2 green onions chopped
  • 1 tbsp. fresh cilantro chopped
  • Salt and pepper to taste

For the dressing:

  • 1/3 cup white vinegar
  • Extra virgin olive oil
  • 1 lime juiced
  • 1 garlic clove mashed
  • 1 tbsp. mild chili paste

Instructions

  • In a large bowl, mix the quinoa, bell peppers, corn, spinach leaves, feta, green onions, and cilantro together.
  • Add vinegar, drizzle of olive oil, lime juice, garlic, and chili paste to a jar. Screw on the lid and shake the jar until ingredients are combined.
  • Pour the dressing over the salad and mix to coat evenly.
  • Season with salt and pepper and serve.