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 3/4 cup water
- 1 cup canned artichoke hearts, diced
- 1/3 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 Tbsp capers, drained
- ½ cup slivered almonds
- 2 Tbsp olive oil
- 2 Tbsp lemon zest, for garnish
- 2 Tbsp lemon juice
- 1/2 tsp salt to taste
- black pepper to taste
- 1/2 cup parsley, chopped, leave some as a garnish
- 3/4 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!
Find it online: https://eatsimplefood.com/quinoa-antipasto-salad/