Easy-Prep Artichoke And Pesto Mediterranean Quinoa Salad

A great alternative to your usual veggie salad and a good side dish for your grilled chicken or barbecue. This dish is also very easy to prepare even kids can make it! the best thing : I can prep everything and stock  in the fridge for the kids to just toss them together right before dinner. Perfect, nutritious food for people with busy households.

What you need:

For the cooked quinoa:

• A cup of quinoa
• A cup and a half of cold water
• Half a teaspoon of salt

For the salad:

• 4 cups cooked quinoa
• 1/3 cup home-made pesto
• A 12 oz jar of marinated artichoke hearts, drained
• 8 oz crumbled organic Greek feta cheese
• Half a cup of sliced Kalamata olives
• Half a cup of diced purple onion
• Half a cup of chopped red bell peppers
• Half a cup of cherry tomatoes sliced in half
• Quarter cup of toasted pinenuts
• Half a lemon
• Salt and pepper to taste

First cook the quinoa, just like rice.  Season in it with salt water and  boil in water for 15 minutes. Remember that quinoa increases four times when cooked. This recipe needs 4 cups of cooked quinoa so cook a cup dried quinoa. When cooked, you can set it aside to cool for a while and transfer to the refrigerator to chill.

To assemble the salad:
Toss in the home made pesto into the quinoa. Add all the other ingredients, make sure that they are all coated with the pesto. Season with salt and pepper. Squeeze in the lemon juice.

And voila! you’re done.  So easy, even your little kids make it!