RelentLes's Notes:
1 cup Quinoa Ask a question about this ingredient
One Coarsely chopped or sliced red onion Ask a question about this ingredient
1 small container feta cheese Ask a question about this ingredient
One 8 oz. jar pitted Kalamata olives Ask a question about this ingredient
One 14 oz. jar artichokes hearts in water (or 2 small jars marinated). Chop coarsely. Ask a question about this ingredient
One handfuls Chopped fresh parsley (any type works fine) Ask a question about this ingredient
One to two cups Halved cherry tomatoes Ask a question about this ingredient
3/4 cups Homemade Lemon Basil vinaigrette Ask a question about this ingredient
Cook quinoa according to package directions. One cup will serve 4 people; double for 8.
Ask a question about this stepI use chicken broth for the liquid
Ask a question about this stepAfter quinoa is cooked to "fork fluffiness," transfer to a bowl to cool to room temperature.
Ask a question about this stepI use a basic French vinaigrette and add lemon zest & fresh chopped basil: (Sorry, I just put it together by sight to taste in a jar; thus all of the ? marks!): Olive oil – ½ cup (?) Red wine vinegar - ¼ Cup (?), Fresh lemon juice – 2 -3 tablespoons (?), Salt & pepper – fresh ground, 1 clove fresh pressed garlic, ¼ teaspoon sugar, 1 teaspoon lemon zest, 2 tablespoons Fresh finely chopped basil, Shake well before use. You will obviously need more dressing for the larger size salad.
Ask a question about this stepMix all of the ingredients to the quinoa after it has reached room temp. This salad is so yummy and it seems like you can eat a ton of it and not get full!
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Love, love, love quinoa...this looks great!