Greek Quinoa Salad Recipe

Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted about 5 minutes.

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.

Mix quinoa spinach kidney beans tomatoes olives feta cheese and onion together in a bowl.

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.