I know that the picture is super tempting and if you like spinach and quinoa as much as I do, you will LOVE this salad but before getting to the recipe,I have some exciting things to share with you.

I was one of 5 winners in the HIPA  food photography contest.This is actually the first time that I have ever won a contest and it means the world to me. To know that I am at a level in my food photography (which has been my hobby and passion in the past 6 years) were I can actually win an international contest is beyond amazing!!

I am really thrilled and grateful to each and every one of you, my wonderful readers, if it wasn’t for you, I would have never made it this far in my journey. Thank you is such an understatement but know that I deeply appreciate each and every comment, every email, every time that someone tells me their friend or someone they know told them about my blog, it really makes my day!

The other exciting thing that I have been working on lately is videos! I have decided to work on a you tube channel and I would deeply appreciate it if you would subscribe, check out the videos and let me know what you think.

I have already shared my Hijazi almond coffee and muhammara videos with you. I have two more: One attempt at making stop motion videos

and a new video for one of my all time favorite recipes: shish tawook

What do you think of the videos? Love them? hate them?
Would you like to see more recipes in video form?
Please share your thoughts on this new adventure with me

Now back to today’s recipe (really sorry for the long intro but I was super excited to share all this news with you)

Quinoa (keen-wa) is one of the most popular super foods that rose to fame in recent years. It is usually considered to be a whole grain, although it is actually a seed. Quinoa is prepared like whole grains such as rice or barley. (You can check out my detailed post on how to cook quinoa here). What I love about it is how versatile it is. It is great in salads, puddings  and can be used a  replacement for rice in your main meals.

Today’s recipe was my twist on a Greek salad, with creamy feta, earthy olives, refreshing spinach , chewy sun-dried tomatoes and nutty quinoa. Add a drizzle of pomegranate molasses for that perfect sweet and sour balance and the result is out of this world! You just have to try it!

Spinach and feta quinoa salad

1 cup quinoa

2 cups water

100 g feta cheese

1/2 cup pitted olives

1/2 cup sundried tomates cut into strips

3-4 cups baby spinach leaves

Juice of one lemon

1/4 cup olive oil

salt to taste

1 teaspoon dried oregano

2 tablespoons pomegranate molasses

 

Place the quinoa in a sieve, wash 4-5 times and rub vigorously to remove bitterness

Place the quinoa in a pot, add 2 cups of water, cover and allow to cook over medium heat till the quinoa absorbs all the water (around 15 minutes)

In a bowl, toss the quinoa with the cheese, olives, tomatoes, and spinach leaves

Right before serving add the lemon juice, olive oil, oregano and salt.Toss again

Finish with a drizzle of pomegranate molasses