This quinoa salad is bursting with fresh Mediterranean flavors. It is great to take to a potluck or dinner party! This grain dish is best served shortly after it has been made, otherwise the pumpkin seeds will begin to lose their “crunch” after a while. You may use any type of white beans, though I prefer to use cannellini beans beans in this dish.
Ingredients
Quinoa
2 cups
quinoa
3½ cups
water
¼ teaspoons
sea salt
Salad
3 cups
cooked
white beans
2 medium
carrots
chopped
14 ounces
quartered artichoke hearts
drained
1 cups
pitted
kalamata olives
½ cups
olive oil-packed sun-dried tomatoes
4 cups
baby spinach
½ cups
fresh basil
½ cups
pumpkin seeds
toasted
Dressing
⅓ cups
extra virgin olive oil
3 tablespoons
red wine vinegar
4 tablespoons
freshly squeezed
lemon juice
2 cloves
garlic
crushed
1 teaspoons
lemon zest
½ teaspoons
Herbamare
(or sea salt)
