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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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 |
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:
1. 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.
2. 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.
3. For the Greek dressing:
4. Whisk together all the ingredients in a bowl. Check and adjust the seasonings.
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