Tangy tomatillo salad with sun-dried tomatoes

Discover a zesty tangy tomatillo salad bursting with flavors of sun-dried tomatoes. A delightful culinary delight perfect for any occasion.

Ingredients:

• 1 cup quinoa
• 1 (15-ounce) can chickpeas, rinsed and drained
• 110g baby spinach (about 4 cups), coarsely chopped
• 2 ripe tomatoes, cored, seeded and chopped
• 3 scallions, chopped
• 60g feta cheese, crumbled (about 1/2 cup)
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

Instructions:

1. Wash the quinoa in a bowl with 3 changes of water, by gently rubbing the grains and allowing them to settle before pouring out the water (if the quinoa remains afloat, use a large fine-mesh sieve to drain after each wash).
2. Boil the quinoa in a medium saucepan filled with salted water until it becomes tender, approximately 15 minutes. Drain using a sieve and let it cool down.
3. In a large bowl, mix the chickpeas, spinach, tomatoes, scallions, and cooled quinoa. Add the feta cheese, lemon juice, and olive oil. Carefully toss everything together until well combined. Season with salt and pepper to taste.

Summary:

• Calories: 844 kcal
• Fat: 63 g
• Protein: 13 g
• Carbs: 74 g
• Potassium: 3734 mg
• Magnesium: 240 mg