This is a delicious, healthy, and incredibly easy (though you can fancy it up with little work) recipe that I adapted from a recipe in the local MSM rag several years ago and have cooked a handful of times. Their recipe called for couscous, but I started replacing it with quinoa to get pretty much the same consistency with a healthier grain. We made it for dinner on Sunday night because it makes a big recipe with delicious, cold leftovers that we took to the game for dinner on Monday night.
Drain the artichoke hearts, reserve the marinade. Chop the artichoke hearts. Stir together all the ingredients in a great big bowl.
To make it especially fancy, don’t mix in the greens and cherry tomatoes. Put a layer of greens a plate, put a pile of the salad mixture on top of the greens, and garnish with cherry tomatoes.
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