1mediumcucumber,peeled, halved, seeded, and sliced
1/2mediumred onion,halved and thinly sliced
1/2cupkalamata olives,pitted and halved
Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil.
Cover pan and reduce heat to low. Cook until broth is absorbed and quinoa is tender, about 15 minutes.
Place cooked quinoa in a large bowl and set aside to cool.
Combine all vinaigrette ingredients in a small bowl.
Whisk until well combined. Season with additional salt and pepper to taste, if desired. Set aside.
Add tomatoes, cucumber, onion, olives, and feta to cooled quinoa.
Drizzle with vinaigrette and mix everything together.
Add spinach and toss gently.
Season to taste with additional salt, if necessary, then serve. Enjoy!
I used red quinoa for this salad, but you can use any variety. Use your favorite kind of olives. I prefer Kalamata or Greek olives. This salad can be made ahead; however, add spinach just before serving.