This quinoa salad is hearty and super tasty on its own or as a side for dinner. It will keep well in the fridge if you want to make a bigger batch for multiple days.
3 cups cooked quinoa
1/4 cup of olive oil
Juice from 1/2 of a squeezed lemon
5 artichokes diced (or a small jar, remove oil)
1 large garlic clove, minced
1/4 cup of minced shallots
1 cup of minced parsley
2 tbsp of minced dill
2 tbsp of minced mint
1 cup of walnuts, crushed
1/4 cup of sunflower seeds
Choose organic when possible. Mix quinoa, olive oil, lemon juice and salt & pepper into a big bowl first. Add remaining ingredients, mix well and serve.
- Top with your favourite cheese - goat, feta, gorgonzola.
- Add cranberries or goji berries (soak 3 tbsp of gogi berries in water until plumb. Add the berries to the salad & drink the goji juice (water left from soaking the berries).
How to cook Quinoa
Quinoa can be quite easy and cooks like rice. The rule of thumb is 1:2 ratio of quinoa:cold water. For example, add 1 cup of quinoa and 2 cups of cold water to your pot. Cover with lid and set stove to high. As soon as it boils, remove pot from element and set element to low/simmer. Wait 1 minute and return pot to element. Don't take lid off during this whole process. Let the quinoa simmer for about 15 minutes then remove lid to check if there is any water remaining. If there is, let simmer until there is no water left (check more times as needed). As soon as there is no water, remove pot from stove and let sit for 5 minutes (lid on). After this time, put quinoa in a big bowl and allow it to cool - it is ready when cooled.
I often do this first step earlier in the day and just let the quinoa cool until lunch time - then start adding in all of my ingredients. It might sound complicated but once you've done it a time or two I assure you it is dead easy! 1 cup of dry quinoa will make about 3 cups of cooked quinoa.