This is a fun and flavorful salad that is so easy to make, loaded with marinated tomatoes, quinoa, fresh spinach, and crunchy roasted almonds! Add more plants and fiber with optional additions like artichoke hearts, Kalamata olives, sun-dried tomatoes.
SUBSTITUTIONS (OPTIONAL)
- Make this dish 100% plant based by using a non-dairy pesto and cheese.
- Substitute any whole grain for the quinoa.
Equipment Needed
Large mixing bowl
Small mixing bowl
Knife
Cutting board
Measuring cups and spoons
Serving platter or bowl
Ingredients
- 1 ½ cups cherry tomatoes, cut in half (1 pint container)
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar (regular or white)
- 2 cloves garlic, peeled and minced
- 12 basil leaves, cut thinly into ribbons
- ½-1 tsp salt
- 1 tsp ground black pepper
- 2 cups cooked quinoa (you will need ⅔ cup dry quinoa)
- ½ cup pesto
- 2 cups fresh spinach leaves
- One 15 ounce can garbanzo beans (chickpeas), drained and rinsed
- ½ cup chopped roasted almonds
- OPTIONAL ADDITIONS:
- ½ cup diced, water-packed canned artichoke hearts
- ½ cup sliced Kalamata olives
- ½ cup chopped sun-dried tomatoes
- ½ cup crumbled feta cheese
Directions
- In a small mixing bowl, combine the cherry tomato halves with olive oil, balsamic vinegar, salt, pepper, minced garlic, and sliced basil leaves.
- Toss the ingredients together until the tomatoes are evenly coated. Refrigerate the marinated tomatoes for at least 1 hour, preferably overnight, to allow the flavors to meld together.
- Cook the quinoa and cool. This can be done up to 3 days in advance.
- In a large mixing bowl, combine the cooked quinoa and pesto and combine until the quinoa is evenly coated. Add marinated tomatoes, garbanzo beans and spinach leaves.
- Gently fold in any optional ingredients such as the diced artichoke hearts, sliced Kalamata olives, chopped sun-dried tomatoes.
- Top the salad with the chopped almonds and optional crumbled feta cheese.
- Transfer the quinoa salad to a serving platter or bowl. Serve immediately, or refrigerate until ready to serve.
