CookEat Recipe
Artichoke and Feta Quinoa Salad
Chilled quinoa, artichoke hearts, feta and tomato are dressed with parsley and oregano vinaigrette. Lemon wedges are served alongside.
Method
Steps
Step 1
Weigh quinoa dry, rinse and simmer in 750 ml water for its package time, usually 12–15 minutes, until tender. Drain excess, spread in a shallow container and refrigerate promptly, loosely covered, to 4°C or below; allow about 45–60 minutes.
Step 2
Use 120 g canned artichoke hearts, drained and quartered. Dice tomato, crumble feta, chop washed parsley and cut washed lemon into wedges. Whisk all olive oil and vinegar with dried oregano and parsley.
Step 3
Toss chilled quinoa, artichokes, tomato and feta with all dressing. Serve four portions with lemon wedges; keep refrigerated until serving.
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