Greek Quinoa Salad
  • 1 cup quinoa
  • 1½ cups chicken broth
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 stalks celery hearts, diced
  • ½ onion, diced
  • 4 cups spinach, rough chopped
  • ½ cup olives, rough chopped
  • 1 cup feta cheese
  • ¼ cup Greek dressing
  1. In a medium saucepan over medium heat, toast dry quinoa in a pan for 3-5 minutes. Once it starts popping, it is toasting, so be sure to stir constantly so it does not burn.
  2. Add chicken broth, turn heat to high and bring to a boil. Once boiling, reduce to a simmer, cover and cook for 18-20 minutes.
  3. While quinoa is cooking, in a separate saute pan, heat oil over medium heat. Add garlic, celery, and onions. Cook until translucent.
  4. Add spinach and toss until wilted. Remove from heat.
  5. When quinoa is done, take a fork and fluff. All liquid should be gone.
  6. Add spinach mixture and toss gently.
  7. If you serve hot: top with feta and olives before serving.
  8. If you serve cold: Once it is at room temperature (or cold), add feta and olives and toss gently until combined.
Recipe by Faithful Provisions at