Quinoa Mediterraneana

This recipe is from Talley's, and it's wonderful at this time of year. It makes a wonderful vegetarian meal, and is very hearty during cool weather.

Ingredients:

2 cups quinoa
4 cups of water, plus 4½ cups water
1 teaspoon Sea salt
2 tablespoons extra virgin olive oil
½ cup sliced marinated artichoke hearts

¼ cup sliced and pitted Kalamata olives
½ bunch fresh spinach, cleaned and cut into chiffonade
1 cup cherry tomatoes, halved
2 tablespoons flat-leaf parsley, finely chopped
½ cup Greek dressing, recipe follows
Handful of toasted pine nuts
½ cup crumbled goat feta

Preparation:

Cover the quinoa with four cups of water and rub the grains between the palms of your hands. Drain the repeat the process one more time.
Bring 4½ cups of water to a boil, add the quinoa, sea salt, and olive oil. Cover, lower the heat, and simmer for 15 or 20 minutes or until the water is absorbed. Permit it to cool, then fluff with a fork.
Add the artichoke hearts, the olives, spinach, tomatoes, parsley, and Greek dressing. Toss to mix well. Sprinkle with pine nuts and the goat feta.

For the Greek dressing:
1 tablespoon freshly grated lemon zest
½ cup aged balsamic vinegar
¼ cup orange juice
¼ cup extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried mint
1 teaspoon fresh basil, minced
Sea salt & freshly ground Black Pepperto taste

Preparation:

Whisk together all the ingredients in a large bowl.
Check and adjust the seasonings.

Directions:
This recipe is from Talley's, and it's wonderful at this
time of year. It makes a wonderful vegetarian meal, and
is very hearty during cool weather.

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Quinoa Mediterraneana

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