Illustration depicting a plethora of fresh cooking ingredients

Grilled Artichoke Quinoa Salad

Prep time: 15 mins |Cook time: 10 mins |Total time: 25 mins |Serves: 4-6 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Grilled Artichoke Quinoa Salad

Prep time: 15 mins |Cook time: 10 mins |Total time: 25 mins |Serves: 4-6 |

Grilled Artichoke Quinoa Salad

INGREDIENTS

  • 1 ½ cup Tri-color Quinoa - rinsed and drained well.
  • 1 jar Cook's Pantry Grilled Artichokes
  • ½ cup roasted red pepper
  • ½ cup red onion - chopped
  • 1 cup feta cheese
  • ¼ cup parsley - chopped
  • Olive oil
  • Salt and pepper

Dijon Dressing

  • 1 tablespoon Cook's Pantry Dijon Mustard
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • 1 garlic clove - crushed
  • 1 teaspoon honey
  • ¾ cup olive oil
  • Salt and pepper
    1. Combine Dijon, zest, juice, garlic, honey, pinch salt and pepper in a small bowl gradually whisk in olive oil until thick. Set aside.

DIRECTIONS

  1. In a medium pot with lid add rinsed and drained quinoa with 2 cups of water and a pinch of salt.
  2. Bring to boil and reduce to low, cook for 15 minutes until all water is evaporated and quinoa is cooked.
  3. Put in a bowl to cool for 15 minutes.
  4. In serving bowl place artichoke hearts, red peppers, red onion, feta and parsley and mix to combine.
  5. Add cooled quinoa and dijon dressing and mix until incorporated. Taste and adjust with salt or lemon juice if needed.

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