Artichoke And Pesto Mediterranean Quinoa Salad
Servings: 10
Calories: 354kcal
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