While we were sitting and eating the Red-Yellow-Green Quinoa Salad, my friend Colleen and I came up with this Greek twist. Great lunch salad!
1 cup uncooked quinoa (makes about 2 1/2 cups)
6 artichoke hearts
6 tablespoons olive oil
The juice of 1 lemon
1 teaspoon fresh or dried dill
S and P, to taste
Make the quinoa.
Peel and deseed the cucumber and dice. Slice the scallions thinly. Chop up the artichoke hearts.
Whisk together the olive oil, lemon juice, dill, salt and pepper.
Combine everything and mix well. Enjoy!