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.
Step 2
Drain excess, spread in a shallow container and refrigerate promptly, loosely covered, to 4°C or below; allow about 45–60 minutes.
Step 3
Use 120 g canned artichoke hearts, drained and quartered. Dice tomato, crumble feta, chop washed parsley and cut washed lemon into wedges.
Step 4
Whisk all olive oil and vinegar with dried oregano and parsley.
Step 5
Toss chilled quinoa, artichokes, tomato and feta with all dressing. Serve four portions with lemon wedges; keep refrigerated until serving.
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