Spinach Chickpea and Quinoa Salad
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.
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.
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 lightly wilt the spinach.
Finally, drizzle the dressing over top and stir briefly once more. Serve the salad
immediately, or refrigerate up to 4-5 days.