Makes 8 servings
Ingredients:
2 cups dry quinoa, prepared*
1/2 cup basil pesto
1 block feta cheese, crumbled
1/2 cup marinated artichoke hearts, drained
1/2 cup sundried tomatoes packed in oil, drained & thinly sliced
1/2 cup red onion, diced
1 can lentils, drained and rinsed
Instructions:
- Cook the quinoa according to the directions on the package. Be sure to rinse well with cold water prior to cooking.
- Allow quinoa to cool in a large mixing bowl.
- Add pesto to quinoa and mix.
- Add remaining ingredients and toss gently.
- Serve chilled. Refrigerate leftovers.
*Substitute pasta or cous cous if you don’t have or don’t like quinoa.
Plum Hill 