Greek Spinach Salad with Quinoa and Fried Feta

Ingredients for 3x Batch:

• 2 cups quinoa, uncooked, rinsed
• 3 cans chickpeas, drained and rinsed
• 18 oz feta, from a block
• 6 tablespoons cornstarch
• Olive oil or avocado oil, for frying
• 12 cups spinach, chopped
• ¾ cup red onion, finely diced
• 3 pints cherry tomatoes, sliced in half
• 3 small cucumbers, diced
• 1.5 cups kalamata olives, sliced in half
• 3 cups fresh herbs (parsley, basil, mint, oregano), roughly chopped
• ¾ cup toasted pine nuts
• Sea salt and fresh cracked pepper
• Tripled amount of sun-dried tomato vinaigrette recipe

Instructions:

1. Prepare the Quinoa: Rinse the quinoa and cook it according to package directions.
2. Prepare the Feta: Cut the feta into 1.5-inch squares, coat them in cornstarch, and freeze for 10-30 minutes.
3. Fry the Feta: Heat oil in a skillet over medium-high heat. Fry the feta until golden brown on both sides.
4. Prepare the Salad: In a large bowl, combine the spinach, red onion, cucumbers, tomatoes, olives, chickpeas, quinoa, and fresh herbs.
5. Dress the Salad: Drizzle the tripled amount of sun-dried tomato vinaigrette over the salad and toss to coat.
6. Serve: Top the salad with the fried feta and toasted pine nuts.

Tips:

• Don't Overcrowd the Pan: Fry the feta in batches to ensure even browning.
• Quick Tip for Crispy Feta: Freezing the feta before frying helps it maintain its shape and crispiness.
• Customize Your Salad: Add or substitute ingredients to suit your taste.

Enjoy your tripled batch of this delicious and hearty salad!