Antipasto Quinoa Salad
Antipasto Quinoa Salad is packed with all the best flavors of Italy! Salami, pepperoncini, and artichokes build the quinoa bowl before being topped with a white wine vinaigrette.
Equipment
- Medium sized pot with lid
- Large bowl
- Knife
- Cutting Board
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 1/2 cup salami diced
- 8 oz mozarella pearls
- 1/2 cup Spanish olives
- 1/2 cup kalamata olives
- 1 14 oz. can of artichoke hearts drained
- 1 cup cherry or grape tomatoes
- White Wine Vinaigrette Link found in notes
Instructions
- Boil 2 cups of water in a medium sized pot. Rinse 1 cup of quinoa with cold water. Add to the boiling water and cook according to package instructions.
- Dice the salami, halve the tomatoes, and drain the artichoke hearts.
- When quinoa is done cooking, serve a scoop in each bowl, then begin to build your quinoa salad. Add a handful of olives, tomatoes, morzzarella pearls,salami, and artichoke hearts. Top with white wine vinaigrette for an even more delicious zing!
Notes
White Wine Vinaigrette is an easy salad dressing that is made in a blender in just a few short seconds! Ingredients include white wine, white wine vinegar, lemon juice, olive oil and parmesan cheese.
Nutrition values are estimates, for exact values consult a nutritionist.
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