Quinoa is gluten-free, protein packed, easy to digest, cholesteral free, and a clean fresh taste. A healthy delicious and colorful alternative to the white potato.
1 cup quinoa, rinsed and drained
2 cups water
1/4 red onion, diced
1 cup cherry tomatoes, halved
1 cup canned whole artichoke hearts, coarsley chopped
1 English cucumber, peeled
1 yellow sweet pepper, seeded and diced
1 can cannelini white beans, rinsed and drained
1/3 cup fresh basil, chiffonade
1/3 cup Lemon Vinaigrette
Place quinoa, water and 1/2 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes so rest of the water is absorbed. Pour the quinoa to a baking sheet to cool completely before combining with the rest of ingredients.
In a medium bowl prepare and add all the vegetables, quinoa, beans and fresh basil. Pour over the vinaigrette and toss to coat. Season to taste with salt and pepper if desired.
Using a medium platter line the bottom with 2 cups of fresh arugula or spring green mix. Spoon the salad in the center of the platter leaving a border of greens and garnish with fresh parsley.