Spinach, Tomato, and Feta Quinoa Salad

Ingredients

• Salad:
• 2 cups water
• 1 teaspoon chicken bouillon granules
• 1 cup multi-colored quinoa
• 2 cups roughly chopped spinach
• Dressing:
• 3 tablespoons almond oil
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons champagne vinegar
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• Salad Ingredients:
• 3 on-the-vine tomatoes (such as Campari), diced
• 1/2 cup crumbled feta cheese, divided
• Freshly ground black pepper to taste

Directions

Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.

Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.

Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated; top with remaining feta cheese and ground black pepper.