Ingredients
Salad
- 3 Cups Cooked Quinoa
- 1 Tblsp. Olive Oil
- 3/4 Cup Onion Finely chopped
- 1 Cubanelle Pepper Finely chopped
- 1/2 Cup Crimini Mushrooms Halved and thinly sliced
- 3 Cloves Garlic Minced
- 1/2 Cup Roasted Red Pepper Drained and chopped
- 1/2 Cup Marinated Artichoke Hearts Drained and chopped
- 1/4 Cup Sun-dried Tomatoes Very thinly sliced
- 1/4 Cup Kalamata Olives Thinly sliced
Dressing
- 3 Tblsp. Balsamic Vinegar
- 1 Small Shallot Minced
- 1 Cloves Garlic Minced
- 1/2 Tsp. Dijon Mustard
- 1/4 Cup Extra Virgin Oive Oil
- Salt & Pepper To taste
Servings:
Instructions
- Heat the 1 tablespoon of olive oil in a medium skillet. Add the onion and cook for 3 minutes. Add the Cubanelle and mushrooms. cook another 3 minutes. Add the garlic and cook 2 minutes more. Remove from heat and allow to cool.
- Put the cooked quinoa in a large mixing bowl. Add the roasted peppers, artichoke hearts, sun-dried tomatoes and olives and toss to combine.
- Add the cooled onion mixture to the bowl and toss once again.
- In a small jar with a lid add all of the dressing ingredients (except salt and pepper). Close tightly and shake until the ingredients are emulsified.
- Pour the dressing over the quinoa and vegetables and toss to coat. Cover and refrigerate for several hours. Remove from refrigerator 15 minutes before serving. Taste and add salt and pepper as needed.
Share this Recipe
Powered byWP Ultimate Recipe
