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Artichoke and Pesto Mediterranean Quinoa Salad
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5 from 3 votes

Artichoke And Pesto Mediterranean Quinoa Salad

Course: Side Dish
Cuisine: Mediterranean
Servings: 10
Calories: 354kcal
Author: Cynthia

Ingredients

  • 4 cups cooked quinoa*
  • 1/3 cup homemade or store-bought pesto
  • 1 12 ounce jar marinated artichoke hearts drained
  • 8 ounce Greek feta cheese crumbled
  • 1/2 cup kalamata olives sliced
  • 1/2 cup diced purple onion
  • 1/2 cup chopped red bell peppers
  • 1/2 cup cherry tomatoes cut in half
  • 1/4 cup toasted pinenuts
  • Juice of half a lemon
  • Kosher salt and pepper to taste
  • For Quinoa
  • 1 1/2 cup quinoa rinsed
  • 3 cups cold water
  • 1 teaspoon Kosher salt

Instructions

  • Bring water, rinsed quinoa and salt to a boil over a medium heat. Reduce heat to low, cover and cook 15-20 minutes or until quinoa is light and fluffy. Turn of heat and cover for 5 minutes. Fluff with a fork. Make the quinoa several hours ahead of time and chill until needed.
  • Toss gently with pesto to coat, add remaining ingredients, toss. Season to taste with salt, pepper and lemon juice

Nutrition

Serving: 1g | Calories: 354kcal | Carbohydrates: 38g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 700mg | Potassium: 349mg | Fiber: 5g | Sugar: 3g | Vitamin A: 927IU | Vitamin C: 20mg | Calcium: 162mg | Iron: 3mg