This is another one of our favorite recipes that we especially love for weeknights because it’s so easy to make. It’s also a great source of protein (quinoa has been called the “queen of grains” as it provides about 9 grams of protein per cooked cup and is a “complete protein”). Plus, if you make a big batch (like we do), you’ll have plenty of leftovers for lunch the rest of the week!
- 2.25 cups (dry) quinoa (plain)
- 1 cup pitted kalamata olives, sliced
- 2 pints cherry tomatoes, halved
- 1 red onion, diced
- 2 jars marinated artichoke hearts (note: definitely spring for the marinated version as you can pour the entire jar into the recipe so they oil/vinegar/spices marinade becomes the dressing for the salad!)
- A few handfuls of spinach
- 1 pint feta cheese
- Delicious additional ingredients that you can add if you’d like: chopped cucumber, sliced ripe avocado, 1-2 cans of chick peas (drained), roast chicken (shredded into bite-size pieces)
Cook the quinoa per the directions on the package (the type we use calls for 2 cups of water for every 1 cup of dry quinoa, so we used just over 4 cups of water for this recipe). While that’s cooking away, slice the olives, tomatoes, and red onion and toss into a large mixing bowl. Add the spinach and mix together.
Once the quinoa is ready, add it to the bowl. Pour the marinated artichoke hearts (with marinade) into the bowl. Use a knife to cut the artichoke hearts in half, if desired.
Mix everything together thoroughly (I usually grab two spoons for this part to help the marinade coat all ingredients evenly).
Scoop the quinoa salad onto serving plates (I like to put mine on top of a small bed of greens) and top with feta cheese. Once the quinoa salad has cooled a bit, you can stir the rest of the feta cheese into the mixing bowl (but, warning, it will melt if you add it too soon!).
P.S. A great way to finish the meal is with homemade Chocolate Chip Oatmeal Cookies and a glass of milk. Yum! Maybe we’ll share the cookie recipe in a future blog post, if you’re lucky. 😉