Spinach Chickpea and Quinoa Salad

By Beth Moncel

This Spinach Chickpea and Quinoa Salad is an awesome base to build meals throughout the week and it holds up extremely well in the fridge, so you can eat better with less effort.

Ingredients

• 2 Tbsp olive oil ($0.26)
• 2 cups cooked quinoa (or other grain) ($0.94)
• 1 Tbsp red wine vinegar ($0.10)
• 1/2 Tbsp lemon juice ($0.03)
• 1/2 tsp dried oregano ($0.05)
• 1/8 tsp garlic powder ($0.02)
• 1/4 tsp salt ($0.02)
• Freshly cracked black pepper ($0.02)
• 4 cups fresh spinach ($0.80)
• 1 pint grape tomatoes ($1.99)
• 1 15oz. can chickpeas ($0.55)
• 2 oz. feta ($1.50)

Instructions

1. 1

   While your quinoa (or other grain) is cooking, prepare the vinaigrette so it has a few minutes for the flavors to blend. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and some freshly cracked pepper. Set the dressing aside.

2. 2

   Roughly chop the spinach into smaller pieces, then place them in a large bowl. Slice the tomatoes in half, then add them to the bowl with the spinach. Rinse and drain the chickpeas, then add them to the bowl. Lastly, crumble the feta over top. Give these ingredients a brief stir until they're combined.

3. 3

   Allow your quinoa or grains to cool slightly, or just to the point where it's no longer steaming. Add the warm quinoa to the salad and stir to combine. The heat from the quinoa will slightly wilt the spinach. 

4. 4

   Finally, drizzle the dressing over top and stir briefly once more. Serve the salad immediately, or refrigerate up to 4-5 days.