Spinach, Quinoa & Feta Salad

Serves 2

For the quinoa:
1 1/4 cups cup cooked quinoa
Grated zest of 1/2 lemon
2 tablespoons fresh lemon juice
2 tablespoon extra-virgin olive oil
2 tablespoons fresh dill, minced
1 tablespoon fresh mint, minced
1 scallion, thinly sliced

To assemble the salad:
3 cups baby spinach leaves
1 tablespoon fresh lemon juice
drizzle extra-virgin olive oil
2 ounces feta cheese, sheep or goat milk
pinch red pepper flakes
2 tablespoons pine nuts, toasted
8-10 green Castelvetrano olives
Flaked sea salt (such as Maldon) & fresh ground pepper


Make the dressing for quinoa by combining lemon zest, lemon juice, olive oil, dill, mint and scallion in a bowl, whisk together, then toss with the cooked quinoa to combine.

In a bowl, gently toss the baby spinach leaves with lemon juice and olive oil.

To serve, place some of the quinoa on each plate, top with the dressed spinach leaves. Crumble feta on plate and sprinkle lightly with the red pepper flakes. Add pine nuts and olives. Season with flaked sea salt and pepper and an extra drizzle of olive oil.

COOK'S NOTES: I make this salad from items I typically have on hand in the kitchen. I cook a batch of quinoa for the week, using it like rice, in combo bowls. Really good Greek feta is worth the splurge for the flavor. I also use feta am in an egg white frittata, adding in some of the mint and the dill. Pine nuts and olives are always on hand in the pantry.