In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Sauté Vegetables

While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 teaspoons of minced garlic and sauté for 30 seconds until fragrant.

Add Bell Pepper and Chickpeas

Add the diced bell pepper and 1 cup of chickpeas to the skillet. Stir in 1 teaspoon of cumin, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for 5-7 minutes until the bell pepper is tender.

Add Spinach

Finally, add 2 cups of fresh spinach to the skillet. Stir until wilted, about 2-3 minutes. Once the quinoa is done, fluff it with a fork and mix it into the skillet with the vegetables.

Salad Preparation

Prepare Salad Ingredients

In a large bowl, combine 4 cups of mixed greens, 1 cup of halved cherry tomatoes, and 1 sliced cucumber.

Add Feta and Season

Add 1 cup of crumbled feta cheese to the salad. Drizzle with 3 tablespoons of balsamic vinegar, and season with 1 teaspoon of salt and 0.5 teaspoons of black pepper.

Toss and Serve

Toss all the salad ingredients together until well combined. Serve alongside the quinoa mixture.