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PdfIngredients:
Cook the Quinoa:
In a medium saucepan, bring 2 cups of water or broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and let it cool.
Prepare the Dressing:
In a small bowl, whisk together lemon juice, lemon zest, olive oil, balsamic vinegar, minced garlic, salt, and pepper.
Assemble the Salad:
In a large mixing bowl, combine the cooked quinoa, chopped artichokes, halved grape tomatoes, sliced kalamata olives, crumbled bacon, and chopped parsley.
Dress and Serve:
Instructions:
Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed. Let it sit for at least 15-30 minutes for the flavors to meld.
This salad is fresh, tangy, savory, and absolutely delicious. Enjoy!