Quinoa Mediterraneana

By á-40331

Ingredients

• For the Greek dressing:
• 2 c quinoa
• 4 c water, plus 4 1/2 c water
• 1 tsp sea salt
• 2 tbsp olive oil
• 1/2 c sliced marinated artichoke hearts
• 1/4 c sliced pitted Kalamata olives
• 1/2 bunch fresh spinach, cut into chiffonade
• 1 c cherry tomatoes, halved
• 2 tbsp flat-leaf parsley, finely chopped
• 1/2 c Greek dressing, recipe follows
• handful toasted pine nuts
• 1/2 c crumbled feta
• 1 tbsp grated lemon zest
• 1/2 c balsamic vinegar
• 1/4 c orange juice
• 1/4 c olive oil
• 1 tsp dried oregano
• 1 tsp dried mint
• 1 tsp dried basil
• salt and pepper
• Whisk together all ingredients

Preparation

Step 1

Cover quinoa with 4 c of water and rub the grains between the palm of your hands for 2 seconds. Drain and repeat.
Bring 4 1/2 c water to a boil; add quinoa, salt and olive oil. Cover, lower heat and wimmer for 15-20 min or until water is absorbed. Let cool, then fluff with fork. Add the artichoke hearts, Kalamata olives, spinach, cherry tomatoes, parsley and Greek dressing, and toss to mix well. Sprinkle with pine nuts and feta.