Ingredients

The following ingredients have 6 Servings
  • 3 c golden quinoa
  • 5 1/4 c water
  • 1 leaf bay
  • 1/2 tsp sea salt
  • 2 tbsp capers
  • 2 tbsp fresh dill
  • 1/4 c fresh basil leaves
  • 3/4 c cherry tomatoes
  • 4 roasted peppers
  • 2 scallions (thinly sliced)
  • 1/3 c pine nuts (toasted)
  • 2 c basil pesto
  • 8 oz feta cheese
  • 1/3 c extra virgin olive oil
  • 1/2 tsp red pepper flakes ((+ more to taste))
  • 2 tsp Sicilian oregano
  • 4 sprigs thyme
  • 1 leaf bay
  • 1 strip lemon peel
  • 15 oz artichoke hearts (packed in water)
  • 1/3 c extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/4 tsp sea salt
  • 4 sprigs thyme
  • 1 clove garlic (sliced

Instruction

  • Bring the quinoa, water and bay leaf to a boil in a medium pan. Add a good pinch of sea salt and cover with a lid. Turn the flame to low and let the quinoa gently simmer for 15 to 18 minutes until all water is absorbed. Turn off the flame and let the it sit covered for 15 minutes. Discard the bay leaf and fluff with a fork. Refrigerate until ready to use.