Quinoa Mediterraneana

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Quinoa Mediterraneana

Recipe courtesy Talley's Green Grocery

 

2 cups quinoa

4 cups water, plus 4 1/2 cups water

1 teaspoon sea salt

2 tablespoons olive oil

1/2 cup sliced marinated artichoke hearts

1/4 cup sliced pitted Kalamata olives

1/2 bunch fresh spinach, cleaned and cut into chiffonade

1 cup cherry tomatoes, halved

2 tablespoons flat-leaf parsley, finely chopped

1/2 cup Greek dressing, recipe follows

Handful toasted pine nuts

1/2 cup crumbled goat feta

Cover quinoa with 4 cups of water and rub the grains between the palm of

your hands for 2 seconds. Drain and repeat the process 1 more time.

 

Bring 4 1/2 cups water to a boil; add quinoa, sea salt, and olive oil.

Cover, lower heat, and simmer for 15 to 20 minutes or until water is

absorbed. Let cool, then fluff with a fork. Add the artichoke hearts,

Kalamata olives, spinach, cherry tomatoes, parsley, and Greek dressing, and

toss to mix well. Sprinkle with pine nuts and goat feta.

 

For the Greek dressing:

1 tablespoon lemon freshly grated zest

1/2 cup balsamic vinegar

1/4 cup orange juice

1/4 cup olive oil

1 teaspoon dried oregano

1 teaspoon dried mint

1 teaspoon dried fresh basil

Sea salt and black pepper

 

Whisk together all the ingredients in a bowl. Check and adjust the

seasonings.

 

 

Yield: 2 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Difficulty: Easy

 

 

 

 

 

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