quinoa, artichoke and kalamata salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 392.6
- Total Fat: 28.4 g
- Cholesterol: 0.0 mg
- Sodium: 484.7 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 3.8 g
- Protein: 7.8 g
View full nutritional breakdown of quinoa, artichoke and kalamata salad calories by ingredient
Introduction
http://www.rhymeswithvegan.com/2010/12/quinoa-artichoke-salad.html
Sometimes you just want something different. This recipe, according to meagan holtgrewe of http://www.rhymeswithvegan.com, is just that. ”Something light but fulfilling, something salty with hint of zest.” Meagan enjoys cooking as a personal artistic creation, and says her goal is to share “ways to prepare foods we didn't grow up with, and ways to make the dishes we did grow up with meat and dairy free.” Visit her website for more beautifully delicious dishes. http://www.rhymeswithvegan.com/2010/12/qui
noa-artichoke-salad.html
Sometimes you just want something different. This recipe, according to meagan holtgrewe of http://www.rhymeswithvegan.com, is just that. ”Something light but fulfilling, something salty with hint of zest.” Meagan enjoys cooking as a personal artistic creation, and says her goal is to share “ways to prepare foods we didn't grow up with, and ways to make the dishes we did grow up with meat and dairy free.” Visit her website for more beautifully delicious dishes.
Number of Servings: 10
Ingredients
-
4 cups prepared quinoa
The Basic Quinoa Recipe
basic method. 3 cups water 1.5 cup quinoa
Place quinoa and water in a 2-quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes).
6 oz. fresh spinach
1 tbsp olive oil
1 large garlic clove – minced
2 cups walnuts – chopped and toasted
½ cup kalamata olives – chopped
1 ½ cups marinated artichoke hearts - chopped
1 scallion - chopped
salt and pepper to taste
dressing
1/2 large lemon
1 Tbs olive oil
1 1/2 Tbs white wine vinegar
1 tsp dijon mustard
salt and pepper to taste
Directions
1. In medium bowl combine dressing ingredients; whisk together until smooth and slightly creamy. Set aside.
2. In large skillet add 1Tbsp olive oil and minced garlic. Add spinach, a pinch of salt and pepper and sauté for 3-5 minutes or until wilted.
3. Remove and put in colander to drain excess water.
4. In large mixing bowl combine quinoa with artichokes, olives, spinach and walnuts. Add dressing and mix well. Add salt and pepper to taste.
5. Chill for 1 hour.
6. Garnish with fresh scallions and lemon zest.
Serving Size: 6 servings
2. In large skillet add 1Tbsp olive oil and minced garlic. Add spinach, a pinch of salt and pepper and sauté for 3-5 minutes or until wilted.
3. Remove and put in colander to drain excess water.
4. In large mixing bowl combine quinoa with artichokes, olives, spinach and walnuts. Add dressing and mix well. Add salt and pepper to taste.
5. Chill for 1 hour.
6. Garnish with fresh scallions and lemon zest.
Serving Size: 6 servings