Quinoa Salad
You can make this quinoa salad the night before and then assemble the salad for lunch the day.
INGREDIENTS | SERVES 2
- 2 cups quinoa
- 4 ½ cups water
- 1 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
- ½ cup sliced marinated artichoke hearts
- ¼ cup sliced, pitted Kalamata olives
- 2 tablespoons fresh spinach, finely chopped
- 1 cup cherry tomatoes, cut in half
- 2 tablespoons flat-leaf parsley, finely chopped
- 1 tablespoon freshly grated lemon zest
- ¼ cup balsamic vinegar, or more to taste
- ¼ cup orange juice
- ¼ cup extra-virgin olive oil, or more to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried mint
- 1 teaspoon dried fresh basil
- Sea salt and freshly ground black pepper to taste
- 2 cups fresh baby spinach
- 2 tablespoons toasted pine nuts
- ½ cup feta cheese, crumbled
Cover the quinoa with water; rub the grains between the palms of your hands for several seconds, drain, and repeat the process once.
Bring the water to a boil in a saucepan; add the quinoa, salt, and oil. Lower heat, cover, and simmer for 20 minutes, or until all of the water is absorbed. Remove the pan from the heat and allow the cooked quinoa to cool, and then fluff with a fork. Stir in the artichoke hearts, olives, spinach, tomatoes, and parsley.
To make the citrus vinaigrette, whisk together the lemon zest, balsamic vinegar, orange juice, oil, oregano, mint, basil, salt, and pepper. Taste for seasoning and adjust, if necessary, by adding more vinegar, oil, or salt and pepper.
Divide the salad between two plates of the baby spinach leaves. Dress with the citrus vinaigrette and serve with the pine nuts and crumbled feta cheese sprinkled over the top.
