Mediterranean Quinoa Salad

(Carolyn Lewis,



1 C. dry Quinoa cooked in 2 cups water, prepared and cooled to room temperature

1 C. pitted Kalamata olives, cut in half lengthwise

1 C. chopped sun dried tomatoes (packed in olive oil)

1 C. chopped red onion

1 C. marinated artichoke hearts, chopped

1/8 C. chopped fresh cilantro

1 C. feta cheese (optional)



1/4 C. olive oil

Juice from 1-2 lemons

1 TBS. balsamic vinegar or white or red wine vinegar

1 TBS water

1 clove fresh pressed garlic


Prepare Quinoa as directed (Boil for about 15 inutes until all water is absorbed.  Then fluff and let cool). Prepare all other ingredients and stir in Quinoa mixture.  Mix in dressing and refrigerate until chilled.  Serve chilled or at room temperature.




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