I have made this several times in the last couple of weeks, I like to have it for lunch or an afternoon snack. The trouble is every time I go to pack my lunch it is gone. Someone has eaten the entire bowl of it. Not just a few nibbles or a serving . THE ENTIRE BOWL. My dad and mom denied eating it so there was only one culprit left. CHASE the food fanatic. He loves fresh food, he loves vegetables, and apparently he loves this salad. So here is my advice make a double or triple batch, so hopefully when you go to make lunch there is some quinoa salad there.
In a large skillet, sauté onions and garlic in olive oil until opaque. Add the sun-dried tomatoes and spinach and reduce heat to medium. Stir the mixture continuously until spinach is wilted about 5 minutes. Turn the heat to low and add quinoa, lemon juice, pine nuts, and olives. Gently stir to combine, add feta just before serving. Can be served warm or cold.
- 2 cups chicken broth
- 1 cup raw quinoa
- 3 tablespoons coconut oil divided
- 1 tablespoon Mrs Dash garlic and herb seasoning
- 1 medium purple onion, chopped
- 3 cloves fresh garlic, minced
- ⅔ cup of sun-dried tomatoes, sliced thin
- 4-5 leaves fresh basil sliced thin
- 1/ 2 cup toasted pine nuts
- ½ cup feta cheese
- 1 cup Kalamata olives
- 1 can artichoke hearts cut in ¼ths
- Salt and pepper
- Prepare quinoa bring 2 cup chicken broth to boil, add 1 cup raw quinoa. Add 2 tablespoon coconut oil, and 1 tablespoon Mrs dash garlic and herb seasoning. Simmer on low for 15-20 minutes.
- Meanwhile, cut up onions slice olives, mince garlic, cut artichoke hearts, and slice basil. Set aside.
- Toast pine-nuts under broiler for 3-5 minutes monitor closely.
- Heat a large skillet, melt one tablespoon coconut oil add onions and garlic. Saute until opaque.
- Once quinoa is done drain out any extra broth.
- In medium bowl combine quinoa, sun-dried tomatoes, olives, artichoke hearts and ½ of basil. Gently stir to combine, add feta just before serving.Garnish with remaining basil.
- Can be served warm or cold