Artichoke and Feta Quinoa Salad
As a great person once said: to be worth eating, salads need to have plenty of yummy bits (...yes, it was me). They can have heaps of lettuce, and even other raw veg like cucumber or tomatoes - but unless there’s something a bit special in there too, I’m not going to be interested. I love vegetables, but cold, raw vegetables don't particularly excite me. I need me some yummy bits.
And this salad is 100% yummy bits.
Okay, I’m playing a bit fast and loose with the term ‘salad’ here - it’s more of a quinoa dish than a salad, but never mind. Top it with marinated artichoke hearts (a.k.a. my favourite thing that come in a jar, apart from maybe black olives, which are equal favourites), crumbled feta cheese, and fresh arugula, and you’ve got yourself a salad.
Artichoke and Feta Quinoa Salad
Recipe details
Ingredients
- ▢ 250 g cooked quinoa - or 100g uncooked ~2 cups, I used a mixture of red and white
- ▢ Juice of 1/2 a lemon
- ▢ 2 tablespoon extra virgin olive oil or use the oil from the marinated artichokes
- ▢ Salt
- ▢ Black pepper
- ▢ 2 pieces marinated artichoke hearts if you’re using artichoke heart quarters, you’ll need 8
- ▢ 50 g feta cheese ~ 1/2 cup
- ▢ Small handful rocket arugula
Instructions
- If using uncooked quinoa, simmer it in a pan of water until tender, then drain. Either set it aside to cool, or continue using the warm quinoa.
- In a mug or jar, combine the lemon juice and olive oil, along with a little salt and pepper. Mix well to emulsify.
- Roughly chop the artichoke hearts and feta cheese, and assemble the salad with the quinoa and rocket. Drizzle over the dressing just before serving.
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