Fantastic summer salad, super easy and delicious
½ cup quinoa
15 black olives
6 marinated artichokes, quartered
1 heaped tsp baby capers
15 cherry tomatoes or sundried tomatoes
½ red onion, finely sliced
200g kidney beans
Salt & pepper to season
2 tsp olive oil
1 tbsp white wine vinegar
To cook quinoa place in a saucepan and add 1 cup cold water, bring to the boil then turn down to simmer, cover and cook for 15 minutes until all the liquid has gone. Turn off heat and place a piece of kitchen paper on top then cover and leave to stand until cool. In a bowl mix the oil, vinegar, salt and pepper.
In a separate bowl add all the other ingredients as well as the cooled quinoa, gently combine. Pour over dressing and mix through. Serve on its own or on a bed of salad leaves. From Georgina, owner of the great cooking school Simply Sumptuous Foods.
Where possible, try using organic ingredients to ensure complete chemical quinoa salad.
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