This salad is amazing and takes almost no time to prepare!
gluten-free, vegan, soy-free
3/4 cup of quinoa, rinsed and drained
1 1/2 cups of water
1/2 cup pitted kalamata olives
2 Tbsp capers, drained
1/2 cup sun-dried tomatoes, roughly chopped
3/4 cup roasted red peppers, roughly chopped
1 15 oz can of artichoke hearts, roughly chopped
1 15 oz can of cannellini beans
1 green chili, seeded and chopped
1 small red onion, finely chopped
2 Tbsp chopped chives
1/2 cup chopped dill
4 Tbsp olive oil
2-3 Tbsp red wine vinegar
2 cloves garlic, chopped
salt and freshly ground black pepper to taste
Place the quinoa in a small saucepan with the water, bring to a boil, then reduce heat, cover and simmer for 10 minutes until all the water is absorbed. Remove from the heat and let cool completely.
Halve the olives lengthwise and place in a large bowl with the quinoa, capers, sun-dried tomatoes, roasted red peppers, artichoke hearts, beans, chili pepper, onion, and herbs. Mix thoroughly.
For the dressing, place the olive oil, vinegar, garlic, salt, and pepper in a blender or bowl and blend or wisk until blended. Pour the dressing over the salad and mix thoroughly. Chill for 30 minutes before serving.
From Cooking With Quinoa