Summer Quinoa Salad
This salad was inspired by my beautiful friend Linda from British Columbia, who served a version of it to me at her house in the middle of a very long winter. Being with her family and our mutual friends around her table made me feel nourished inside and out. It also happens to be one of the few foods that my other beautiful friend Linda craved as she was recovering from chemotherapy. I think it’s sort of magic, actually–healthy ingredients that taste good and come together easily. How beautiful.
This keeps well in the fridge, and is great to have prepared on those days when the weather is so gorgeous you just want to keep running. It also makes a great addition to grad party tables or a summer picnic basket–no mayonnaise or meat to spoil at room temperature.
- 2 cups of raw quinoa
- 1 6 oz. package raw baby spinach, chopped
- 1 handful of fresh parley, chopped
- 1 small red onion, chopped
- 1 8.5 oz jar of julienne sliced sun-dried tomatoes in olive oil, drained
- 1 14 oz jar marinated artichoke hearts, drained
- 1 cup black olives (or green or marinated mixed), chopped (Beautiful Linda from Canada used feta cheese instead of olives, which was also delicious–but not vegan)
- 1/2 cup good olive oil
- 1/4 cup fresh squeezed lemon juice
- 2 cloves garlic (or more), minced
- sea salt
- freshly ground black pepper
Cook quinoa according to package directions (I make it in my rice maker with a 2:1 ratio of water to quinoa). Cool quinoa to room temperature as you prepare vegetables. Toss cooled quinoa and vegetables together in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Pour over the top of the quinoa mixture. Toss to coat. Refrigerate for at least an hour (if you can wait that long).
This salad keeps well over several days.