Tomato and Quinoa Dill Feta Salad (Veg + GF)!
Servings 5 servings
Calories 300kcal
Ingredients
- salad: 2 cups chopped spinach 1 1/4 cups cooked quinoa (cook according to package directions) 1 cup halved cherry tomatoes 1/2 cup roasted pistachios 3/4 cup crumbled vegan feta 1 cup roasted corn 1/4 cup freshly chopped dill dressing: 1/4 cup avocado oil 2 tbsp rice vinegar juice of 1/2 lemon 1 tsp garlic powder 1 tsp onion powder 1/2 tsp sea salt (or to taste)
Instructions
- prepare the salad: -in a large mixing bowl, combine the chopped spinach, cooked quinoa, halved cherry tomatoes, roasted pistachios, crumbled vegan feta, roasted corn, and freshly chopped dill. -toss all the ingredients together until they are evenly distributed.
- make the dressing: -in a small bowl or a jar with a lid, combine the avocado oil, rice vinegar, lemon juice, garlic powder, onion powder, and sea salt. -whisk or shake the dressing ingredients until they are well blended.
- dress the salad: -pour the dressing over the salad. -toss the salad gently to ensure all the ingredients are well coated with the dressing.
- serve: -transfer the salad to a serving dish or individual plates. -enjoy immediately, or refrigerate for a couple of hours to allow the flavors to meld together.