Mary Alexander Satterfield is a Memphis-based recipe developer and content creator. She runs a food blog called @the_hungry_hooker, inspired by her maiden name Hooker. MA takes recipes you love and lightens them up with clean ingredients giving them a healthy twist. Learn more at and follow on Instagram @the_hungry_hooker. 


  • 1 cup quinoa, measured uncooked 
  • 2 cups water 
  • 1 cup baby spinach, chopped 
  • 1 cup cucumber, diced 
  • 1 orange bell pepper, diced 
  • 1 can chickpeas, drained and rinsed 
  • 1/2 cup grape tomatoes 
  • 1 shallot, diced 
  • 1/2 cup parsley, chopped 
  • 1/4 cup dill, chopped 
  • 1/2 cup feta cheese 
  • 1/4 cup slivered almonds 
  • 1/3 cup olive oil 
  • 1 lemon, juiced 
  • 1 tablespoon honey 
  • Salt, to taste 
  • Pepper, to taste 
  • Sliced avocado, for serving 


Add quinoa, water, and a pinch of salt to an uncovered pot and bring to a boil. Once boiling, reduce heat to simmer and cover to cook for 13-15 minutes. Once cooked, drizzle with olive oil and fluff with a fork. Set aside to cool for 10 minutes. 

Prep the dressing. In a bowl, add 1/3 cup olive oil, lemon juice, honey, salt, and pepper. Stir well to combine. 

Once the quinoa has cooled, add it to a large bowl and top with spinach, cucumber, bell pepper, chickpeas, tomatoes, shallot, parsley, dill, feta, and almonds. 

Pour the dressing over the ingredients, season with fresh cracked pepper and salt, and toss to combine. 

Store in containers and place in the fridge until ready to enjoy. Serve cool with fresh avocado slices. 

Prep Time: 45 minutes Makes 5 Servings