Print

Quinoa Salad with Feta Cheese and Artichoke Hearts

Side view of mound of red quinoa with diced red peppers, artichoke hearts, capers, and pepperoncinis topped with crumbled feta on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

EatSimpleFood.com

This gluten free quinoa salad recipe is inspired by vegetarian Italian antipasto salad ingredients: artichoke hearts, olives, capers, and pickled peppers. Garnish quinoa salad with a little feta cheese.

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)
  • 2/3 cup sun dried tomatoes, diced
  • 1/2 cup Kalamata olives, diced
  • 2 Tbsp capers, drained
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1/2 cup parsley, chopped
  • 3/4 cup feta, crumbled optional as garnish
  • salt to taste
  • black pepper to taste

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.  
  • Place quinoa in a large bowl and stick in the refrigerator to cool down before adding remaining ingredients.
  • Mix in remaining ingredients, except feta, to cooled quinoa.  Garnish with crumbled feta.  Happy Eating!

Notes

Reserve some extra chopped parsley and use it as an extra garnish for color.

Find it online: https://eatsimplefood.com/quinoa-antipasto-salad/