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Quinoa Artichoke Heart Salad
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.
- 2 12oz. jars marinated artichoke hearts
- 4 cups cooked quinoa
- 1 cooked chicken, meat removed from bones; works great with a rotisserie chicken
- 2 green onions, chopped
- 1/2 cup minced Italian parsley
- 1/4 cup toasted pine nuts
- Cherry tomatoes
- Spinach or greens
- Salt and black pepper to taste
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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