from The Whole Life Nutrition Cookbook by Segersten and Malterre

I love this recipe, and have made it many, many times.  I always make it for my classes, and the students rave about it.  You absolutely won’t be disappointed, and I guarantee it will become a staple in your life, too!

Serves 6 to 8

 

2 cups quinoa

3 ½ cups water

¼ teaspoon sea salt

 

2 BPA free cans cannellini beans

2 medium carrots, peeled and chopped

1 jar artichoke hearts in water, cut into quarters

½ cup pitted kalamata olives, sliced

½ cup chopped sundried tomatoes (olive oil packed, sulfur dioxide free)

4 cups fresh baby spinach leaves

½ cup fresh basil, chopped

½ cup roasted pumpkin seeds

 

Dressing:

1/3 cup extra virgin olive oil

3 Tb. red wine vinegar

4 Tb. freshly squeezed lemon juice

2 cloves garlic, minced

1 teaspoon lemon zest

½ teaspoon sea salt

 

1. Rinse quinoa in a fine mesh strainer under warm running water (don’t skip this step :)!). Place rinsed quinoa into a medium saucepan with the water and sea salt. Cover and bring to a boil, then turn to a low simmer and cook for about 20-25 minutes or until all the water is absorbed. Pan will be dry at the bottom. Place quinoa in large bowl, fluff with fork, and allow to cool completely.
2. Add the cooked white beans, chopped carrots, cut artichoke hearts, olives, chopped sundried tomatoes, baby spinach, chopped basil, and roasted pumpkin seeds.
3. To make the dressing, place all ingredients into a small bowl and whisk together. Pour the dressing over the quinoa salad and mix thoroughly with a large spoon.
4. Serve immediately, or cover and refrigerate.

Note: Can be made 12 hours in advance. If making in advance, reserve pumpkin seeds and add just before serving.