This is a favourite lunch recipe of ours, though we haven’t made it in a while. It is originally gleaned from this couscous recipe, but using quinoa and some other tweaks. I shared it with a couple of friends a while back, and they recently remembered how much they loved it, so I decided to share it here. It’s super simple, super healthful, and super delicious!
1 1/3 cups quinoa (uncooked)
2 2/3 cups water
15 ounce can artichoke hearts, chopped
1 cup slivered almonds
1 cup sun dried tomatoes, sliced
1 cup fresh shredded or grated Parmesan Cheese
1/4 cup Italian dressing
1/4 teaspoon salt
1. Bring water and quinoa to a boil in a pot
2. Reduce heat to low, cover and simmer 15 minutes
3. Toss to fluff quinoa and chill until cooled
4. Combine all ingredients in a bowl and mix.
Serve or chill until ready to serve.
Makes 8 servings
If you need help cooking quinoa, here’s David Lynch with a helpful instructional video series: