Ingredients

• Salad:
• 1/2 cup pine nuts
• 2 cups water
• 1 cup quinoa
• 2 cups chopped fresh spinach
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup halved grape tomatoes
• 1/2 cup halved Kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup minced red onion
• Dressing:
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• salt and ground black pepper to taste

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Instructions

1. Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
2. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes; fluff with a fork and cool to room temperature.
3. Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
4. Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; drizzle over quinoa mixture and toss to coat.