Ingredients:
- 2 cups quinoa
- 3 ½ cups water
- ¼ tsp sea salt
- 3 cups cooked white beans, or 2 cans
- 2 medium carrots, chopped
- 1 can artichoke hearts, cut into quarters
- ½ to 1 cup kalamata olives, pitted
- ¼ cup chopped sun-dried tomatoes
- 4 cups fresh baby spinach leaves
- ½ cups fresh basil, chopped
- ½ cup pumpkin seeds
Dressing
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 4 tbsp freshly squeezed lemon juice
- 2 cloves garlic, crushed
- 1 tsp lemon zest
- ½ tsp sea salt or herbamare
Instructions:
- Rinse the dry quinoa in a fine mesh strainer under warm water. Place the rinsed quinoa into a medium saucepan with the water and sea salt. Cover and bring to a boil. Then turn heat to a low simmer and cook for about 20 minutes. Remove pot from heat and let quinoa cool in the pot.
- Toast the pumpkin seeds by placing them into a small skillet and heating them over medium heat. Keep them moving in the pan until you hear a “pop” and they are slightly golden. Remove from pan and let cool in a small bowl.
- Place cold quinoa into a large bowl. Add the cooked white beans, chopped carrots, cut artichoke hearts, olives, chopped sun-dried tomatoes, baby spinach, chopped basil, and toasted pumpkin seeds.
- To make dressing, place all ingredients into a small bowl and whisk together. Pour the dressing over the quinoa salad and mix thoroughly with a large spoon.
Category: Salads