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