1 12-ounce jar kalamata olives, drained and chopped into thirds
1/2 bag baby spinach
1/3 cup red wine vinegar
2 lemons, juiced
4 ounces feta cheese, crumbled
salt, to taste
Begin by preparing the quinoa following the instructions on the package. Use a larger pot than necessary so that you have room to add spinach once the quinoa is finished cooking. (note: the key to a great quinoa is rinsing it very well and/or soaking it before cooking!)
While the quinoa is cooking, sauté the red onion over medium heat in one tablespoon of olive oil until it is completely soft and browned, about 15 to 20 minutes. Set aside.
In a mixing bowl, whisk together the red wine vinegar, 1/3 cup of olive oil, and the lemon juice.
Once the quinoa is finished cooking, remove it from the heat and add the baby spinach to the pot, putting the cover back on to help steam the spinach.
Allow the spinach to steam and soften about 5 minutes and then mix it in to the quinoa.
In a large mixing bowl, add the quinoa/spinach, sautéed onion, olives, and sun-dried tomatoes.
Pour the oil/vinegar/lemon dressing over the salad and mix everything together.
Taste test the salad and add salt as necessary.
Sprinkle the feta cheese on top and serve either warm or cold.