Mediterranean Quinoa Salad
A mediterranean quinoa salad with artichokes, olives and red pepper. A satisfying and filling quinoa salad.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 to 6 1x
Ingredients
Scale
- Salad:
- 1 cup quinoa
- 1 red pepper
- 3 celery stalks
- 20 kalamata olives
- 1 cup of marinated artichoke hearts
- 4 scallions – green part only
- 1/2 cup crumbled feta cheese
- 3 tbs sunflower seeds
- Dressing:
- 6 tbs olive oil
- 2 tbs red wine vinegar
- salt and pepper to taste
Instructions
- Rinse quinoa and cook as per package instructions. I like to add a veggie bullion cube. Once finished cooking, turn quinoa out on to baking sheet to cool.
- Finely chop red pepper, olives and celery and add to a bowl.
- Give marinated artichoke hearts a rough chop and add to the bowl.
- Use the green part of the scallions only – discard white part. Chop scallions thinly and add to the bowl.
- Add feta cheese and sunflower seeds.
- Whisk olive oil, red wine vinegar and salt and pepper together.
- Pour dressing over salad and toss to combine.
Find it online: https://greenvalleykitchen.com/mediterranean-quinoa-salad/