Quinoa (pronounced keen-wah) is a grain-like crop that has a long history originating in South America, all the way back to the Incas who believed the crop to be sacred. It cooks much like rice or couscous and has a similar texture and versatility. This recipe makes a great lunch salad or side salad.
Whole meal suggestion: serve with seared salmon fillets and fresh lemon to squeeze, paired with a Pinot Noir.
- 3/4 cup uncooked quinoa, rinsed and drained
- 1 1/2 cups water
- 2 plum tomatoes, chopped
- 1 cup shredded spinach
- 1/3 cup red onion, finely chopped
- 1/2 cup marinated & quartered artichoke hearts, drained
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- Crumbled feta cheese
In a small saucepan, combine quinoa and water. Bring to a boil and then reduce heat to a simmer. Simmer for 15 minutes or until liquid is absorbed. Place quinoa in a large salad bowl.
Prepare your vegetables; you can easily shred the spinach by placing several leaves on top of each other and slicing with a sharp knife. Add the artichokes and vegetables to the quinoa; stir to combine. In a small bowl, whisk together the lemon juice and olive oil and pour over the salad. Stir to combine and season with S/P. Sprinkle with feta cheese and serve.
Recipe source: Adapted from a Publix recipe
Time: 30 minutes