Spinach, Tomato, And Feta Quinoa Salad

• Salad:
• 2 cups water
• 1 teaspoon chicken bouillon granules
• 1 cup multi-colored quinoa
• 2 cups roughly chopped spinach
• Dressing:
• 3 tablespoons almond oil
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons champagne vinegar
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• Salad Ingredients:
• 3 on-the-vine tomatoes (such as Campari(R)), diced
• 1/2 cup crumbled feta cheese, divided
• freshly ground black pepper to taste

1. Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.
2. Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
3. Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated; top with remaining feta cheese and ground black pepper.

salad, water, chicken bouillon granules, multicolored quinoa, spinach, dressing, almond oil, extravirgin olive oil, champagne vinegar, thyme, basil, garlic, kosher salt, salad ingredients, tomatoes, feta cheese, freshly ground black pepper

Taken from www.allrecipes.com/recipe/246618/spinach-tomato-and-feta-quinoa-salad/ (may not work)