Quinoa is a delicate and healthful grain, rich in calcium and protein, and easy to digest. It should be well-rinsed before cooking, or it will have a noticeably bitter edge.
This salad is best served warm or at room temperature when first made, but can also be refrigerated for up to a day. If you are making it ahead, add the pine nuts and cheese just before serving.
Cover the quinoa with about 4 cups of water and rub the grains between the palms of your hands for a few seconds. Drain the grains and repeat.
Bring 4 1/2 cups of water to a boil. Add the quinoa, the sea salt, and the olive oil. Cover, lower the heat, and simmer for 15 to 20 minutes, or until the water is absorbed. Allow it to cool.
Fluff with a fork.
Add the artichoke hearts, olives, spinach, cherry tomatoes, parsley, and Greek dressing. Toss to mix well.
Sprinkle with pine nuts and feta.
1 tablespoon freshly grated lemon zest
1/2 cup aged balsamic vinegar
1/4 cup orange juice
1/4 cup extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried mint
3 teaspoons fresh minced basil
sea salt & freshly ground black pepper
Whisk together all of the ingredients in a bowl. Check and adjust the seasonings. Serve with the quinoa Mediterranean.