A Different Layered Salad

Elevate your salad game with "A Different Layered Salad," a vibrant, nutritious dish that’s as beautiful as it is flavorful. This recipe combines fluffy quinoa, crisp baby spinach, and a colorful medley of fresh vegetables including cherry tomatoes, cucumber, red bell pepper, and red onions, all topped with creamy crumbled feta cheese. A tangy Greek yogurt dressing infused with garlic, lemon juice, and oregano brings the layers together, creating a refreshing burst of flavor in every bite. Perfect for meal prep or entertaining, this stunning salad is served in a glass bowl or trifle dish to showcase its visually striking layers. Ready in under 45 minutes, this wholesome recipe is packed with vitamins, protein, and Mediterranean-inspired flavors, making it a healthy and eye-catching addition to any table.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 teaspoon salt
• 2 cups baby spinach
• 1 cup grated carrots
• 1 cup cherry tomatoes
• 1 medium cucumber
• 1 medium red bell pepper
• 0.5 small red onion
• 0.5 cup feta cheese, crumbled
• 0.5 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 0.5 teaspoon dried oregano
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the quinoa under cold water in a fine-mesh sieve.

Step 2

In a medium saucepan, combine the quinoa, water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and water is absorbed.

Step 3

Fluff the cooked quinoa with a fork and let it cool to room temperature.

Step 4

Meanwhile, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, chop the red bell pepper, and thinly slice the red onion.

Step 5

In a small bowl, make the dressing by whisking together Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, remaining 1/2 teaspoon salt, and black pepper. Set aside.

Step 6

In a large glass bowl or trifle dish, begin to layer the salad. Start with the cooked quinoa as the base, then add the baby spinach as the next layer.

Step 7

Continue layering with grated carrots, cherry tomatoes, cucumber, red bell pepper, and red onion.

Step 8

Sprinkle the crumbled feta cheese over the top layer of vegetables.

Step 9

Drizzle the yogurt dressing evenly over the salad, or serve it on the side for guests to add as desired.

Step 10

Refrigerate for 15-20 minutes to let the flavors meld together before serving. Serve chilled.

Nutrition Facts

Serving size	1639.4 grams (1639.4g)

Amount per serving	% Daily Value*
Calories	1284

Total Fat 55.30g	71%
Saturated Fat 20.70g	103%
Polyunsaturated Fat 1.50g
Cholesterol 112mg	37%
Sodium 5015mg	218%
Total Carbohydrate 138.80g	50%
Dietary Fiber 11.90g	43%
Total Sugars 25.70g
Protein 60.10g	120%

Vitamin D 0IU	0%
Calcium 927mg	71%
Iron 11mg	59%
Potassium 1657mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 18.6%

Carbs: 42.9%