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Quinoa Mediterranean

Source of Recipe

Talley's Green Grocery


List of Ingredients

2 cups quinoa
4 cups water + 4 1/2 c. water
1 teaspoon sea salt
2 tablespoons olive oil
1/2 cup sliced marinated artichoke hearts
1/4 cup pitted kalamata olives
1/2 bunch fresh spinach, cleaned, chiffonade cut
1 cup cherry tomatoes, halved
2 tablespoons flat leaf parsley, finely chopped
1/2 cup Greek dressing (see below)
1 handful toasted pine nuts
1/2 cup crumbled feta cheese


Recipe

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. Yield: 2 servings