© Guy Ambrosino
Active Time
25 MIN
Total Time
35 MIN
Yield
Serves : 4 to 6

This spinach and quinoa salad is all you need on a hot summer day—easy to make and so very refreshing to eat. Slideshow: Salads with Grains

How to Make It

Step 1    

Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).

Step 2    

Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve and let cool.

Step 3    

Combine the chickpeas, spinach, tomatoes, scallions and cooled quinoa in a large bowl. Add the feta, lemon juice and olive oil and toss gently but thoroughly to combine. Season to taste with salt and pepper.

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