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!
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Love, love, love quinoa...this looks great!