Author Notes
This is a version I adapted from a deli; I served it @ our July 4th bbq, and everyone wanted the recipe! —RelentLes
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Ingredients
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1 cup
Quinoa
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one
Coarsely chopped or sliced red onion
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1
small container feta cheese
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one
8 oz. jar pitted Kalamata olives
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one
14 oz. jar artichokes hearts in water (or 2 small jars marinated). Chop coarsely.
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one handful
Chopped fresh parsley (any type works fine)
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one to two cups
Halved cherry tomatoes
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3/4 cup
Homemade Lemon Basil vinaigrette
Directions
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Cook quinoa according to package directions. One cup will serve 4 people; double for 8.
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I use chicken broth for the liquid
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After quinoa is cooked to "fork fluffiness," transfer to a bowl to cool to room temperature.
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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.
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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!
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