Ingredients

• 2 cups quinoa
• 4 cups water, plus 4 1/2 cups water
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 1/2 cup sliced marinated artichoke hearts
• 1/4 cup sliced pitted Kalamata olives
• 1/2 bunch fresh spinach, cleaned and cut into chiffonade
• 1 cup cherry tomatoes, halved
• 2 tablespoons flat-leaf parsley, finely chopped
• 1/2 cup Greek dressing, recipe follows
• 1/2 cup crumbled goat feta
• Handful toasted pine nuts
• 1 tablespoon lemon freshly grated zest
• 1/2 cup balsamic vinegar
• 1/4 cup orange juice
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried mint
• 1 teaspoon dried fresh basil
• Sea salt and black pepper

Instructions

1. Cover quinoa with 4 cups of water and rub the grains between the palm of your hands for 2 seconds. Drain and repeat the process 1 more time.
2. Bring 4 1/2 cups water to a boil; add quinoa, sea salt, and olive oil. Cover, lower heat, and simmer for 15 to 20 minutes or until water is absorbed. Let cool, then fluff with a fork. Add the artichoke hearts, Kalamata olives, spinach, cherry tomatoes, parsley, and Greek dressing, and toss to mix well. Sprinkle with pine nuts and goat feta.
3. Whisk together all the ingredients in a bowl. Check and adjust the seasonings.