Name: Quinoa Salad with Bacon, Spinach and Feta
Ingredients: 1 cup uncooked quinoa; 2 cups water; 3 slices bacon (, cooked and crumbled); 2 cups cherry tomatoes (, halved); 1 cup {packed} fresh spinach (, chopped); 1/2 cup crumbled feta; 1/4 cup balsamic vinegar; 3 cloves minced garlic; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup olive oil

Ingredients

Scale

1 cup uncooked quinoa
2 cups water
3 slices bacon (, cooked and crumbled)
2 cups cherry tomatoes (, halved)
1 cup {packed} fresh spinach (, chopped)
1/2 cup crumbled feta
1/4 cup balsamic vinegar
3 cloves minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

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Instructions

I like to cook my quinoa in either a rice cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {I use vegetable stock most of the time}.
If you do not have a rice cooker simply add the grains and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered, until the liquid has been absorbed and grains are tender {about 20 minutes}.
Once the quinoa is done cooking, let it cool to room temperature. Combine the quinoa, bacon, feta, tomatoes and spinach in a large bowl and chill for at least one hour prior to serving.
Whisk together the ingredients for the vinaigrette and drizzle over quinoa salad and toss.