Mediterranean Artichoke and Quinoa Salad

Ingredients:

  • 2-3 Roma tomatoes, cut in eighths

  • ¼ cup olive oil

  • 1 ½ cups quinoa

  • 1/3 cup pesto 

  • 1 (12 ounce) jar marinated artichoke hearts, drained

  • ½ cup kalamata olives

  • ½ cup diced onion

  • ½ cup chopped bell pepper

  • ¼ cup pine nuts

  • Juice of ½ lemon

  • Salt and Pepper to taste

Instructions:

  1. Preheat oven to 450 degrees

  2. Slice tomatoes in eighths and place on a lined baking sheet, flesh side up

  3. Drizzle tomatoes with ¼ cup olive oil 

  4. Roast tomatoes for 30 to 35 minutes then let cool

  5. Bring 3 cups of water to a boil then cook quinoa, covered, on low heat for 15 to 20 minutes, until light and fluffy

  6. Turn off heat and cover for an additional 5 minutes

  7. Fluff quinoa with a fork and allow to cool completely

  8. Toss quinoa with pesto sauce until well covered

  9. Add remaining ingredients and toss well

  10. Season as desired with salt, pepper, and lemon juice

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