Quinoa, Spinach & Artichoke Salad
1 cup quinoa
1 can artichoke, hearts chopped
2 cups frozen spinach, thawed
1 can (around 15 oz) stewed tomatoes with Italian seasoning
10 jumbo black olives, slivered (and washed)
1/4 cup Lowfat Kraft Balsamic Vinaigrette or any dressing of your choice
salt and pepper (to taste)
1. Rinse and cook quinoa.
2. In the same pot, add artichoke, spinach, tomatoes and olives until everything is cooked/warm.
3. Turn off burner and add dressing and salt & pepper.
4. Transfer mixture into a bowl and cool in the refrigerator for at least 2 hours.
5. Serve chilled.
This just gets better the longer it sits!
Source of recipe: I was broke. I had random stuff. It made something yummy. Plus, its a one pot meal. WIN.