Friday, October 21, 2011

Sun-Dried Tomato and Artichoke Quinoa Salad

This salad is equally delicious when made with couscous or orzo.

Sun-Dried Tomato and Artichoke Quinoa Salad
original recipe by Eating Deliciously

1 cup quinoa
2 cups chicken or vegetable stock
2 tablespoon olive oil
14-ounce can artichoke hearts, drained and chopped if large
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
½ cup baby spinach, chopped
1 cup bocconcini (bite-sized pieces of fresh mozzarella), halved

In a medium sauce pan over high heat combine the quinoa and stock. Bring to a boil, reduce the heat and simmer, covered, until the quinoa is tender, about 15-20 minutes.

Heat the olive oil in a medium sauté pan. Add the artichoke hearts and sun-dried tomatoes; sauté until tender, about 5 minutes. Add the spinach and continue cooking until the spinach has wilted. Add the cooked quinoa, bocconcini, and toss to combine. You can add a splash or two of stock if the mixture is to dry. Serve warm or cold.