The first time I ate this salad was at a church picnic a couple years ago. I spotted kalamata olives in the mix and dove in head first. I ate so much of this salad at that picnic that I knew I had to have the recipe. So I tracked down the gal who had brought it and gave her my email address. Thankfully she followed through and sent me the recipe because I have made this several times since then and it is always a hit, at least with myself.
No really, people love it. The flavors are amazing and it’s SO good for you! I love having this for dinner on a summer evening.
My kids usually like to pick their favorite parts out, which I don’t mind to much. Each thing they pull out is usually covered in a good smothering of quinoa so I know they are still getting some good protein along with their veggies. Of course little miss Juliette, with her exquisite 4 year old taste buds devours this salad nearly at the same rate as her mother…
The girl amazes me at the things she likes, no hot dogs and string cheese for her, she prefers fresh hard salami and mozzarella balls with some garlic stuffed green olives on the side. Of course in true 4 year old fashion she does pick the garlic out, she still eats it, just separately from the olives for whatever reason.
I love it 🙂
Hopefully whoever she marries someday has a large food budget!
Ingredients
3-4 cups water or vegetable broth
1 1/2 cup quinoa, uncooked
1/4 cup red wine vinegar
2 cloves garlic, minced
juice from one lemon
3 tablespoons olive oil
1/2 cup kalamata olives, sliced
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1 red onion, diced
1 cup cherry tomatoes, sliced in half
1/2 cup artichoke hearts, cut in half
kosher salt and pepper to taste
1/2 cup crumbled feta cheese (my favorite is the sheep feta they sell at costco)
Preparation Instructions
1. In a medium saucepan, bring water or broth to a boil. Reduce the heat to low and add the quinoa, cover and cook for 15 minutes. Then remove from heat but leave covered for about 5 minutes. Allow to cool to room temperature.
2. In a small bowl combine the red wine vinegar, garlic, lemon juice and olive oil. Whisk for a minute or two to form an emulsion.
3. In a large salad bowl combine the quinoa and all the veggies, herbs and cheese. Pour the dressing over the top, season with salt and pepper and toss to combine.
4. You can serve it right away but it tastes best after it has chilled in the fridge for an hour or so.
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