Everything but the Kitchen Sink Quinoa Salad - alive magazine
This hearty salad uses components from several of this week’s recipes, making for an easy grocery shop and a no-fuss end-of-the-week lunch. Pack it up: There’s…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Fork
- Mixing bowl
- Spoon
- Airtight container
- Resealable container
- Refrigerator
Ingredients
- 1 cup (250 mL) quinoa
- 2 cups (500 mL) water
- 2 tsp (10 mL) extra-virgin olive oil
- 1/4 cup (60 mL) pesto from Thursday’s lunch
- 1/3 cup (80 mL) roughly chopped toasted almonds
- 1 - 15 oz (425 g) can chickpeas, drained and rinsed
- 1/2 cup (125 mL) roughly chopped artichoke hearts
- 1 roasted red pepper, diced
- 1 cup (250 mL) halved grape tomatoes
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