Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa (well-rinsed)
  • 1 pint grape or cherry tomatoes (cut in half)
  • 14 ounces quartered artichoke hearts (1 can, drained and chopped)
  • 1/2 red onion (cut into thin slices)
  • 1 cucumber (peeled and cut in quarters)
  • 4 ounce feta cheese (crumbled, leave off for vegan version)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instruction

  • Place quinoa and water in a pot and bring to a boil.
  • Reduce to simmer, cover and cook for about 15 minutes or until all of the water is absorbed. Grains will be soft and translucent and the germ ring will be visible on the outside of the grain.
  • Transfer quinoa to serving bowl, fluff with fork and allow to cool for about 10 minutes.
  • To prepare vinaigrette, combine ingredients in a jar with a tight-fitting lid. Shake vigorously.
  • Stir in vinaigrette and vegetables.
  • Cover and refrigerate for about an hour to allow the flavors to blend if possible.
  • Top with feta cheese before serving, if using.