Mediterranean Quinoa Salad

Looking for an easy clean-eating recipe chock full of veggies, flavor, and delicious for days in the fridge? Here you have it -- my Mediterranean Quinoa Salad. I based it off an orzo salad I have been making forever. It is a favorite with many of my friends and one of my go-to recipes for potlucks, but I wanted to go the gluten-free route, so I decided to mix it with quinoa instead of orzo. Just as delicious and so filling. I use it as a side-dish with dinner, but bring leftovers for a complete vegetarian lunch. Yum, yum, yum!

 

 Mediterranean Quinoa Salad

1 cup uncooked quinoa
2 cups water
3/4 cup chopped tomatoes
2 tablespoons onion
6 oz. marinated artichoke hearts (chopped, juices reserved)
2 tablespoons chopped kalamata olives
1/4 cup roasted red pepper
1/4 cup crumbled feta cheese
juice from 1 lemon
1 tablespoon olive oil
1 cup baby spinach, chopped
salt and pepper as needed (I didn't use any extra salt, just pepper!)

1. Cook quinoa in water according to package directions, allow to cool.
2. Add remaining ingredients, including lemon juice, artichoke marinade, and olive oil.
3. Mix well and refrigerate 4 or more hours. Stir before serving.

Stays fresh in fridge up to 4 days. Eat as is or serve as a side dish. Delicious with chicken, shrimp, or steak! Make sure to add this to your clean eating recipe folder. You will make this a regular in your weekly food prep!

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