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INGREDIENTS
1 cup quinoa
1 1/2 cups cold water
1/4 tsp salt
½ jar Kalamata Olives
½ jar Artichoke Hearts
½ red pepper, sliced thin
1 medium ripe tomato
1 medium cucumber, peeled and diced
¼ cup chopped fresh basil
Top with Feta Cheese
Dressing:
2 Tbsp freshly squeezed lemon juice
1/4 cup olive oil
1/4 tsp salt
Fresh ground pepper
Options: Pinch of fresh minced garlic
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PREPARATION
1. Quinoa can be made ahead of time and refrigerated
2. Soak the quinoa 5 minutes in cold water
3. Rinse thoroughly 2 times, pour off the water and drain through a large fine mesh strainer
4. Place in 2 quart pot with the water and salt
5. Cover the pot, bring to a full boil, turn the heat to low, and cook for 15 minutes
6. Remove from heat and set aside to cool
7. Chop the tomatoes, red pepper, basil and cucumber place in bowl
8. Add olives, artichoke hearts and quinoa
9. Blend dressing ingredients with a whisk or shake in a jar, pour over salad and mix gently.