Despite the strong flavors of the feta, pine nuts, and lemon-tahini dressing, this salad is surprisingly versatile. Yes, it’s a great side for our Greek Chicken Gyros with Tzatziki, but it’s also hearty enough for a light lunch or the wintertime dinner table.
As a salad that can be kept in the fridge as a leftover, it’s also a blessing for busy families--typical eat-immediately-or-toss salads are delicious but I admit, a lot of spinach gets wasted in my house. This quinoa salad is fresh and delicious for several days after creation, making any leftovers into a healthy snack for later in the week instead of a food waste travesty.
I have tried many different veggie combos in place of the cucumbers and tomatoes and it’s always delicious--asparagus, broccoli, celery, bell peppers. Experiment with your favorites or use whatever you have in the fridge. You can even make it without any veggies. It’s always flavorful and satisfying.
Cook the quinoa according to instructions on the package, or follow along here: Rinse the quinoa in a fine mesh strainer, then combine with 2 c water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to a simmer and cook uncovered for 15 minutes. When the quinoa has absorbed all the water, remove from heat and let sit for 5 minutes. Fluff with a fork and allow to cool as you prepare the rest of the salad.
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until fragrant--about 5 minutes.
Combine the dressing ingredients in a small bowl and whisk to combine.