1/2 bunch fresh spinach, cleaned and cut into chiffonade
1 cup cherry tomatoes, halved
2 tablespoons flat-leaf parsley, finely chopped
1/2 cup Greek dressing, recipe follows
1/2 cup crumbled goat feta
Handful toasted pine nuts
1 tablespoon lemon freshly grated zest
1/2 cup balsamic vinegar
1/4 cup orange juice
1/4 cup olive oil
1 teaspoon dried oregano
1 teaspoon dried mint
1 teaspoon dried fresh basil
Sea salt and black pepper
Steps:
Cover quinoa with 4 cups of water and rub the grains between the palm of your hands for 2 seconds. Drain and repeat the process 1 more time.
Bring 4 1/2 cups water to a boil; add quinoa, sea salt, and olive oil. Cover, lower heat, and simmer for 15 to 20 minutes or until water is absorbed. Let cool, then fluff with a fork. Add the artichoke hearts, Kalamata olives, spinach, cherry tomatoes, parsley, and Greek dressing, and toss to mix well. Sprinkle with pine nuts and goat feta.
Whisk together all the ingredients in a bowl. Check and adjust the seasonings.
CRUNCHY QUINOA
Variety is the spice of life - and love. Quinoa - the darling of high protein grains adds a healthy crunch to the tang of mustard, the coolness of fresh mint and the intensity of Genova tuna.
Place quinoa and 2 cups of water in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes. Uncover and remove from heat. Drain tuna and place oil in a large bowl. Add lemon juice, ¼ cup water and mustard, whisking to combine. Add quinoa to oil mixture, tossing to combine. Stir in onion, celery and bell pepper. Season with salt and pepper. Stir in parsley and mint before serving.
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