Everything but the Kitchen Sink Quinoa Salad

Everything but the Kitchen Sink Quinoa Salad

This salad is a simple meal that also makes great leftovers for lunch the next day. Try using organic tomatoes from your garden if you have them at home.

Ingredients

1 cup quinoa

2 cups water

2 tsp extra-virgin olive oil

1/4 cup pesto

1/3 cup roughly chopped toasted almonds

1-15 oz can chickpeas, drained and rinsed

1/2 cup roughly chopped artichoke hearts

1 roasted red pepper, diced

1 cup halved grape tomatoes

Directions

Combine quinoa and water in medium-sized pot. Bring to a boil, reduce heat and let simmer until water is absorbed, about 15 minutes. Remove from heat, fluff with fork and set aside to cool.

Meanwhile, combine olive oil and pesto and stir to combine. When quinoa has cooled completely, add pesto to quinoa and gently combine until pesto is evenly distributed. Add remaining ingredients and toss to combine. Split among 4 bowls and serve, or among 4 airtight containers and refrigerate.