This gluten free quinoa salad recipe is inspired by vegetarian Italian antipasto salad ingredients: artichoke hearts, olives, sun dried tomatoes, capers, lemon, parsley, and pickled peppers. Garnish quinoa salad with feta cheese.
Quinoa Salad with Artichokes and Feta Cheese Is Versatile
Don't like one of the ingredients in this quinoa salad? Cool. Leave it out or substitute with something you love. Try tomatoes, green olives, rosemary, red peppers, etc...
Substitute Parmesan cheese if you're not into feta cheese.
Use red, white, or tri-color quinoa for this cold quinoa salad.
Reserve some extra chopped parsley and use it as an garnish for this colorful and light quinoa salad with feta cheese, sun dried tomatoes, and artichokes.
Serving Suggestion
Serve this quinoa salad with feta and artichokes with a complementary Mediterranean recipe like:
Things In My Kitchen:
- Scraper / Chopper for "scrapping up" the ingredients and easily transferring them to the quinoa bowl. I use this all the time for veg. prep.
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Quinoa Salad with Feta Cheese and Artichoke Hearts
EatSimpleFood.com
This gluten free quinoa salad recipe is inspired by vegetarian Italian antipasto salad ingredients: artichoke hearts, olives, sun dried tomatoes, capers, lemon, parsley, and pickled peppers. Garnish quinoa salad with feta cheese.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 5
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free, Vegetarian
Ingredients
- 1 cup uncooked red or white quinoa
- 1 ¾ cup water
- 1 cup canned artichoke hearts, diced
- ⅓ cup pepperoncini, diced (these are spicy, go less if you don't like 'em)
- 1 cup sun dried tomatoes, diced
- 1 cup Kalamata olives, diced
- 2 tablespoon capers, drained
- ½ cup slivered almonds
- 2 tablespoon olive oil
- 2 tablespoon lemon zest, for garnish
- 2 tablespoon lemon juice
- ½ teaspoon salt to taste
- black pepper to taste
- ½ cup parsley, chopped, leave some as a garnish
- ¾ cup feta, crumbled optional as garnish
Instructions
- Bring water to a boil in a medium sized pot. Add quinoa, stir, reduce heat to a simmer, and cook covered ~ 18 minutes or until tender and water is cooked off.
- Remove from heat, uncover and let sit 5 minutes.
- Spread quinoa on a large plate and stick in the refrigerator to cool down 15 minutes before adding remaining ingredients.
- Add lemon juice, olive oil, salt, and a dash of black pepper in a small jar and shake.
- Mix in remaining ingredients including the olive oil and lemon juice mixture, except feta, to cooled quinoa.
- Garnish with crumbled feta, extra parsley, and lemon zest. Happy Eating!
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