This is a version I adapted from a deli; I served it @ our July 4th bbq, and everyone wanted the recipe! —RelentLes
Coarsely chopped or sliced red onion
small container feta cheese
8 oz. jar pitted Kalamata olives
14 oz. jar artichokes hearts in water (or 2 small jars marinated). Chop coarsely.
Chopped fresh parsley (any type works fine)
one to two cups
Halved cherry tomatoes
Homemade Lemon Basil vinaigrette
In This Recipe
Cook quinoa according to package directions. One cup will serve 4 people; double for 8.
I use chicken broth for the liquid
After quinoa is cooked to "fork fluffiness," transfer to a bowl to cool to room temperature.
I use a basic French vinaigrette and add lemon zest & fresh chopped basil: (Sorry, I just put it together by sight to taste in a jar; thus all of the ? marks!): Olive oil – ½ cup (?)
Red wine vinegar - ¼ Cup (?),
Fresh lemon juice – 2 -3 tablespoons (?),
Salt & pepper – fresh ground,
1 clove fresh pressed garlic,
¼ teaspoon sugar,
1 teaspoon lemon zest,
2 tablespoons Fresh finely chopped basil,
Shake well before use. You will obviously need more dressing for the larger size salad.
Mix all of the ingredients to the quinoa after it has reached room temp. This salad is so yummy and it seems like you can eat a ton of it and not get full!