Quinoa Side Salad (Jen W.)
2 C. Quinoa, cooked and drained
8 – oz. Jar of sun dried tomatoes
2 T. dried basil
2 T. dried parsley
½ cup toasted pine nuts
1 can of artichoke hearts
4 oz jar of small capers
Dressing
4 T. red wine vinegar
6 large garlic cloves, minced
1-teaspoon salt
Generous seasoning freshly ground black pepper
2/3 cup olive oil
Mix all ingredients and serve chilled. I also sometimes add chopped chicken breasts. We also like to have it with a steamed artichoke and fresh fruit salad for dinner.
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