Tomato, Basil, and Feta Quinoa Salad

When I first started incorporating clean eating into my family’s meals, I was super surprised at how much everyone loved quinoa.  It is SUCH a healthy carb option, and it’s packed with protein too!

I personally love it, because it is so versatile. It can be used as a main dish, a side, in addition to a salad.  I’ve even used it to make a casserole.  If you haven’t tried it, I would encourage you to play with it.  


Tonight I made this side salad to go with our pork chops for dinner.  This is one of my favorites!!

1 cup organic quinoa
Sea Salt
2 handfuls of baby spinach/kale mix
1 cup grape tomatoes
Handful of fresh basil, chopped
1/4 cup feta cheese
1/2 Olive Garden Vinagarette (or similar salad dressing)




Rinse the quinoa thoroughly in a fine sieve. Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.

Add the baby spinach, tomatoes, basil, and feta to the quinoa and fluff.


Pour the vinagarette over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper.

Makes four main course servings, six side dish servings.


We are on the go a lot this season, and this is so quick and easy.  We had soccer last night and this was such a fast option.  It will make wonderful leftovers for lunch today too!!

aren’t they the cutest?

I hope you enjoy!
xoxo,
Rachel