Quinoa Mediterraneana

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
2 servings
Level:
Easy

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
  • 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

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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    Whole Grains