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This salad is straightforward, yet I consumed it daily this past week and will have it all this week, and I believe this alone is enough to warrant sharing. The best part about the Spinach Chickpea and Quinoa Salad is that it lasts exceptionally easily in the refrigerator and is adaptable. This salad is great to have on hand to create different meals throughout your week or take an easy snack in the event of a short time.


This salad will last well in the fridge for approximately four days, give or take, depending on the freshness and quality of the ingredients and the conditions in your refrigerator. If you plan to prepare this salad in advance and enjoy it throughout the week, keep the dressing in a separate container and add it at the last minute before serving.


This salad can be used in a variety of ways. It doesn’t require the quinoa grain, and I’ve prepared this salad with other grains like brown rice. It is also possible to make pasta cooked. Any cooked grains or tiny pasta can be used as a substitute for quinoa. So, have fun!


The Quinoa Salad is more than simply an appetizer. To give a different flavor to this salad during the week, you can top it with a soft or hard boiling egg, then add cooked chicken, tofu, and even some cut dinner meat.


2 cups of cooked 2 cups cooked quinoa (or another grain) ($0.94)

Two tablespoons olive oil ($0.26)

1 Tablespoon of red vinic vinegar ($0.10)

1 Tbsp of Lemon juice ($0.03)

1/2 teaspoon dried oregano ($0.05)

1/8 teaspoon mince powder ($0.02)

1/4 tsp salt ($0.02)

Cracked fresh black pepper ($0.02)

4 cups fresh spinach ($0.80)

1 pint grape tomatoes ($1.99)

1 15oz. chickpeas ($0.55)

2 oz. feta ($1.50)


When your quinoa (or another grain) is cooking, you can prepare the vinaigrette, allowing some time for the flavors to mix. In a small bowl, combine olive oil, red wine vinegar, the juice of a lemon, some oregano salt, garlic powder, and a little fresh cracked black pepper. Keep your dressing in a bowl.

Chop the spinach into smaller pieces and then put it in the bowl of a big one. Cut the tomatoes in half, then place them into the bowl with the spinach. Clean and strain the chickpeas, then add them to the bowl. Then, crumble the feta and sprinkle it on the top. Give the ingredients a quick stirring until they’re all mixed.

Let your grains or quinoa cool until it’s not steaming anymore. Add the warm quinoa to the salad, and stir until it is well-mixed. The heat of the quinoa will cause it to soften the spinach.

Lastly, sprinkle the dressing on the top, and stir it briefly. Serve immediately, or chill for up to four days.

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Joseph M. Kay

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