Recipe courtesy of Talley's Green Grocery
Show: The Best Of
Episode: Light Delights
40 min
20 min
2 servings


For the Greek dressing:


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.

For the Greek dressing:

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

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