Spicy Artichoke and Olive Quinoa Salad

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. Cook the quinoa according to package directions (typically 1 part quinoa to 2 parts water, simmered for 15 minutes, then rested for 5).

   ~20 min
2. 2

   While the quinoa is cooking, drain and chop the artichoke hearts into bite-sized pieces. Pit and halve the Kalamata olives. Halve the cherry tomatoes. Finely dice the red onion.

   ~5 min
3. 3

   Once the quinoa is cooked and slightly cooled, transfer it to a large bowl. Add the chopped artichokes, olives, cherry tomatoes, diced red onion, and chopped fresh parsley.

   ~1 min
4. 4

   In a small bowl, whisk together the olive oil, lemon juice, red pepper flakes, salt, and black pepper to create the dressing.

   ~1 min
5. 5

   Pour the dressing over the quinoa mixture and toss gently to combine all ingredients.

   ~1 min
6. 6

   Taste and adjust seasoning if necessary. Serve immediately or chill for later.