I love quinoa and I am always looking for new ways to make it. The other night I had some leftover quinoa and decided to make up a quick dinner for myself that included enough leftovers for my road trip to the hinterlands the next day. (In rural Arizona there aren’t many options for good gluten free food, as well, I knew I would be short on time.)
This is a sort of “un-recipe” in that I didn’t really measure ingredients out but just tossed it together until it felt right. Here’s an approximation, but do what feels right for you.
Quinoa Salad with Artichoke Hearts
Recipe by Renee
2-3 cups of cooked quinoa, cooled
1-2 Tbsp olive oil
4 artichoke hearts, from a can, chopped (preferably packed in water)
1 can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 roasted red pepper, chopped (or fresh red bell pepper)
8 kalamata olives, chopped
a couple of tablespoons parsley, chopped
1-2 Tbsp red wine vinegar and/or lemon juice
salt & pepper to taste
Throw it all in a bowl and mix it up.
Tastes great the next day too! You could add some crumbled feta if you want, but I didn’t because it wasn’t going to be refrigerated the next day on my travels, just packed with an ice pack in my lunch bag. You could also add some finely diced red onion and top with a balsamic vinaigrette.
Beyond Rice and Tofu 