Tomato & Artichoke Quinoa Salad

Serves 4-6

1 cup Quinoa

2 cups water

1/3 cup chopped sundried tomatoes (not packed in oil)

15 Grape or cherry tomatoes sliced in half

8 oz package of frozen artichoke hearts, thawed and cut in half

8-10 medium sized basil leaves finely chopped

2 T. chopped parsley

¾ cup walnuts, toasted and coarsely chopped

1/3 cup feta cheese, crumbled

3 T. extra virgin olive oil

1 T. red wine vinegar

Pinch of sugar

Salt & Black pepper to taste


Combine quinoa and water over medium high heat allow to
come to a boil. Ccover and reduce heat to low, and simmer for 12-15 minutes until
all the water is absorbed and the grain is light and fluffy.

Transfer to a bowl and cool to room temperature.

Add both types of tomatoes, artichoke hearts, basil, parsley,
feta and toasted walnuts to quinoa and stir to combine.

In a small bowl whisk together the remaining ingredients
and toss with the quinoa mixture.

Serve at room temp or chilled as a lunch entrée or a as a
side dish.

Note: Shredded chicken also makes a nice addition if you want a
heartier dish with added protein.

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