Description
A collection of fresh and light recipes perfect for spring dinners.
Ingredients
Scale
- 2 cups of fresh spinach
- 1 cup of cherry tomatoes, halved
- 1 cup of quinoa, rinsed
- 2 cups of vegetable broth
- 1 cup of feta cheese, crumbled
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Instructions
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until liquid is absorbed.
- In a large bowl, mix spinach, cherry tomatoes, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Add cooked quinoa to the bowl with vegetables.
- Drizzle dressing over the mixture and toss to combine.
- Serve warm or chilled.
Notes
- Feel free to add grilled chicken or shrimp for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: spring dinners, light meals, healthy recipes