Quinoa Mediterraneana

By Demi

Ingredients

• GREEK DRESSING:
• 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
• 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.

Details

Servings 2

Preparation

Step 1

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.