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.
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
Whisk together all the ingredients in a bowl. Check and adjust the seasonings.
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By Fat2Fab
on January 30, 2013
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SO GOOD! I tweaked it a bit...I used 1 cup of Quinoa (Rainbow that I cooked in 2 cups of low-sodium chicken broth with finely diced red onions, capers, minced garlic, olive oil, and Greek seasoning..yummy! I didn't use any sea salt, because the kalatama olives, broth and capers did the trick. And, it didnt need any of the Greek dressing, which was good because I'm trying to cut calories. I'll definitely make this again!
By Alphacook
Down South
on March 28, 2012
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I used half of the cooked quinoa in the salad and the rest was eaten for breakfast, lunch and dinner over the next couple of days. It's a versatile grain and good for you too. Not a bad thing to have a bit left over. I don't like a lot of dressing on my salad so I cut the dressing recipe in half (1/4 for the vinegar which was perfect for me.
By lori.thib_10114533
Portland, OR
on September 22, 2009
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Don't use two cups of quinoa unless you are serving an army. I used one cup and still have plenty of leftovers.
I improvised the dressing. I used all the suggested herbs and spices. I used rice vinegar and olive oil in smaller amounts than the recipe called for which made a nice light dressing.
Overall good flavors in this dish. I am eating leftovers for lunch today.
Read all 15 reviews