A Different Layered Salad
Elevate your salad game with "A Different Layered Salad," a vibrant, nutritious dish that’s as beautiful as it is flavorful. This recipe combines fluffy quinoa, crisp baby spinach, and a colorful medley of fresh vegetables including cherry tomatoes, cucumber, red bell pepper, and red onions, all topped with creamy crumbled feta cheese. A tangy Greek yogurt dressing infused with garlic, lemon juice, and oregano brings the layers together, creating a refreshing burst of flavor in every bite. Perfect for meal prep or entertaining, this stunning salad is served in a glass bowl or trifle dish to showcase its visually striking layers. Ready in under 45 minutes, this wholesome recipe is packed with vitamins, protein, and Mediterranean-inspired flavors, making it a healthy and eye-catching addition to any table.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 teaspoon salt
- 2 cups baby spinach
- 1 cup grated carrots
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 small red onion
- 0.5 cup feta cheese, crumbled
- 0.5 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cold water in a fine-mesh sieve.
In a medium saucepan, combine the quinoa, water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and water is absorbed.
Fluff the cooked quinoa with a fork and let it cool to room temperature.
Meanwhile, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, chop the red bell pepper, and thinly slice the red onion.
In a small bowl, make the dressing by whisking together Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, remaining 1/2 teaspoon salt, and black pepper. Set aside.
In a large glass bowl or trifle dish, begin to layer the salad. Start with the cooked quinoa as the base, then add the baby spinach as the next layer.
Continue layering with grated carrots, cherry tomatoes, cucumber, red bell pepper, and red onion.
Sprinkle the crumbled feta cheese over the top layer of vegetables.
Drizzle the yogurt dressing evenly over the salad, or serve it on the side for guests to add as desired.
Refrigerate for 15-20 minutes to let the flavors meld together before serving. Serve chilled.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 5015 mg | 218% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 25.7 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 927 mg | 71% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1657 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
