Greek Quinoa Salad

• 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

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.

salad, pine nuts, water, quinoa, fresh spinach, kidney beans, halved grape tomatoes, olives, feta cheese, red onion, dressing, olive oil, red wine vinegar, lemon juice, oregano, salt

Taken from www.allrecipes.com/recipe/237615/greek-quinoa-salad/ (may not work)