✤1/2 cup extra virgin olive oil
✤1/4 cup red or white wine vinegar
✤2 tsp minced garlic
✤ salt & pepper, divided
✤1 cup (170g) canned artichoke hearts, drained
✤1/2 cup (93g) roasted red pepper, cut into strips
✤1 medium shallot, thinly sliced (~45g)
✤1 cup (180g) uncooked quinoa, rinsed and drained
✤1/4 cup minced fresh parsley
❖Add the olive oil to a medium bowl. Add the vinegar, garlic, 1/2 tsp salt & 1/2 tsp pepper and whisk to combine. Add the artichoke hearts, roasted red peppers & shallot, stirring to coat. Set aside.
❖Cook the quinoa according to package directions. Let it cool a few minutes after it’s done.
❖Spoon the quinoa into the bowl with the vegetables. Add the parsley and stir gently to coat everything evenly.
