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Greek Spinach Salad with Quinoa and Fried Feta Recipe

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3.9 from 15 reviews

A vibrant and wholesome Greek spinach salad featuring protein-packed quinoa, crisp vegetables, tangy kalamata olives, and crunchy toasted pine nuts, all topped with perfectly fried golden feta cubes. This salad is dressed in a flavorful sun-dried tomato vinaigrette, making it a delightful and satisfying Mediterranean-inspired meal ready in just 25 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Frying
  • Cuisine: Greek / Mediterranean
  • Diet: Vegetarian

Ingredients

Salad Ingredients

  • 2/3 cup quinoa, uncooked, rinsed
  • 1 can chickpeas, drained and rinsed
  • 4 cups spinach, chopped
  • ¼ cup red onion, finely diced
  • 1 pint cherry tomatoes, sliced in half
  • 1 small cucumber, diced
  • ½ cup kalamata olives, sliced in half
  • 1 cup fresh herbs (parsley, basil, mint, oregano), roughly chopped
  • ¼ cup toasted pine nuts
  • Sea salt and fresh cracked pepper, to taste

Fried Feta

  • 6 oz feta, from a block (not pre-crumbled)
  • 2 tablespoons cornstarch
  • Olive oil or avocado oil, for frying

Sun-Dried Tomato Vinaigrette

  • Sun-dried tomato vinaigrette (blend ingredients as per your preferred recipe)

Instructions

  1. Prepare the vinaigrette: Begin by blending your sun-dried tomato vinaigrette until smooth and set aside for later use.
  2. Cook the quinoa: Bring a small saucepan of salted water to a boil. Rinse the quinoa thoroughly in a fine mesh sieve. Add the quinoa to the boiling water and cook uncovered for 12-15 minutes, until the quinoa becomes tender. Drain well and return it to the hot saucepan to allow any remaining moisture to evaporate. Fluff the quinoa with a fork.
  3. Prepare the fried feta: Slice the block of feta into ¼-inch thick planks, then cut these planks into 1½-inch square pieces. Place cornstarch in a shallow dish and coat each feta piece evenly, tapping off the excess. For best results, freeze the coated feta pieces for 10-30 minutes beforehand.
  4. Fry the feta: Heat a large nonstick pan over medium-high heat and add enough olive or avocado oil to cover the bottom. Ensure the oil is very hot before adding the feta. Cook the feta pieces in a single layer without crowding the pan, frying each side for 90-120 seconds until golden brown. Immediately remove from the pan and place on a paper towel-lined plate to drain excess oil.
  5. Assemble the salad: In a large salad bowl, combine the chopped spinach, diced red onion, cucumber, halved cherry tomatoes, sliced kalamata olives, drained chickpeas, cooked quinoa, and fresh herbs. Drizzle with the prepared sun-dried tomato vinaigrette and gently toss to combine. Season with salt and freshly cracked pepper to taste.
  6. Finish and serve: Top the salad with the crispy fried feta pieces, toasted pine nuts, additional herbs, and extra dressing if desired. Serve immediately for a fresh, flavorful Mediterranean-inspired salad experience.

Notes

  • Ensure the frying oil is very hot before adding feta to get a crisp, golden sear without melting the cheese.
  • Freezing the cornstarch-coated feta before frying helps maintain its shape during cooking.
  • The sun-dried tomato vinaigrette can be prepared ahead of time and stored refrigerated.
  • This salad is best enjoyed fresh to preserve the texture contrast between crispy feta and tender greens.
  • For a vegan version, omit the feta or substitute with a plant-based cheese alternative.

Find it online: https://cheftinaskitchen.com/greek-spinach-salad-with-quinoa-and-fried-feta-recipe/