1 cup quinoa, rinsed well through strainer

1 ¾ cup water

pinch of sea salt

2-3 carrots, peeled and diced

½-1 whole red pepper, diced

2-3 large leaves of curly kale, stems removed, chopped small

10 small green olives, with anchovy (or plain green olives)

6-10 artichokes hearts in water, chopped

2 scallions, chopped

½ pound shitake or button mushrooms, sautéed briefly in 1 Tbs. olive oil

Dressing:

1 Tablespoon lemon zest

2 cloves garlic, minced

3 Tablespoons extra virgin olive oil

Juice of 1 lemon

1.     Rinse quinoa in a fine mesh strainer under warm running water.  Place rinsed quinoa into a medium saucepan with water and a pinch of sea salt.  Cover and bring to a boil, then turn to a low simmer and cook for about 15 minutes.  Check to make sure water is absorbed.  Once bottom of pan is dry and all water is absorbed, turn off heat, place a paper towel under the lid and let stand for 5-10 minutes before removing from pan.

2.     Place cooked quinoa in a bowl to cool.

3.     Once cool, add the salad ingredients.

4.     Whisk dressing ingredients together to combine, and pour over salad.

5.     Toss well.
You can use anything you have on hand that sounds good to you:  celery, toasted pine nuts, black or white beans, raisins, apple juice sweetened cranberries.  You can substitute the kale for parsley, spinach, baby kale or any other dark leafy green.  Be creative.  The variations are endless!

Recipe created by Barbara Villano, a fabulous cook and friend.  I’ll eat anything she makes.  It’s always delicious.