Mediterranean Quinoa Salad
For the Salad
- 1 cup Quinoa (rinsed)
- 1 1/2 cup Water
- 1 cup Spinach (chopped)
- 1/2 an English Cucumber (diced)
- 1/2 cup Kalamata Olives (pitted and diced)
- 1/2 cup Feta Cheese (crumbled)
- 1/2 cup Cherry Tomatoes (halved)
- 1 can Artichoke Hearts (drained and chopped (or 1 cup Marinated Artichokes from the olive bar))
For the Dressing
- 1/3 cup Red Wine Vinegar
- 2/3 cup Olive Oil
- 1/4 teaspoon Dried Oregano
- Pinch Garlic Salt
- Black Pepper (to taste)
- Put all ingredients into a jar with a lid and shake until combined.
- In a medium sauce pot, bring the water to a boil. Add the quinoa and cook for 15-20 minutes, until the water has been absorbed. Fluff with a fork and take off the heat. Add the spinach and stir around so that the heat helps it to wilt a bit. Add the cucumber, feta, tomatoes, olives, and artichokes and stir to combine. Pour the dressing over the top and toss to evenly coat. Serve warm, room temperature, or chilled.
Adapted from Fried Ice And Donut Holes