Ingredients

2 cups quinoa
4 cups water, plus 4 1/2 cups water
1 teaspoon sea salt
2 tablespoons olive oil
1/2 cup sliced marinated artichoke hearts
1/4 cup sliced pitted Kalamata olives
1/2 bunch fresh spinach, cleaned and cut into chiffonade
1 cup cherry tomatoes, halved
2 tablespoons flat-leaf parsley, finely chopped
1/2 cup Greek dressing, recipe follows
Handful toasted pine nuts

1/2 cup crumbled goat feta

Directions

Cover quinoa with 4 cups of water
and rub the grains between the palm of your hands for 2 seconds. Drain and repeat the
process 1 more time.

Bring 4 1/2 cups water to a boil; add quinoa, sea salt, and olive oil. Cover, lower heat,
and simmer for 15 to 20 minutes or until water is absorbed. Let cool, then fluff with a
fork. Add the artichoke hearts, Kalamata olives, spinach, cherry tomatoes, parsley, and
Greek dressing, and toss to mix well. Sprinkle with pine nuts and goat
feta.

Ingredients

For the Greek dressing:
1 tablespoon lemon freshly grated zest
1/2 cup balsamic vinegar
1/4 cup orange juice
1/4 cup olive oil
1 teaspoon dried oregano
1 teaspoon dried mint
1 teaspoon dried fresh basil

Sea salt and black pepper

Directions

Whisk together all the ingredients
in a bowl. Check and adjust the seasonings.