Red Quinoa Salad with Arugula, Artichoke Hearts, and Olives
Sometimes a side dish will steal the show—and when that's the case, maybe it should be the main dish.
Author: Katie Workman
Coarse or kosher saltto taste
3tablespoonsvirgin olive oildivided
3large shallotsminced (about ⅔ cup)
2cupsred quinoa1 12-ounce package; see Note
3tablespoonsfresh lemon juice
Freshly ground pepperto taste
⅔cupchopped good olivegreen, black, or a mixture
214-ounce cans artichoke heartswell drained and chopped
25-ounce containers arugularoughly chopped
½cupchopped fresh mint leaves
Bring the water to a boil in a saucepan. Add a bit of salt.
Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a large saucepan or Dutch oven. Add the shallots and sauté for about 4 minutes until tender and golden. Add the quinoa and stir occasionally for about 2 minutes until it is well coated with the shallot-oil mixture. Pour in the boiling water, stir, cover and simmer over medium-low heat for about 15 to 20 minutes until the water is absorbed and the quinoa has sprouted those little tendrils that let you know that it is cooked (but also check your package directions!). Turn off the heat and let sit, covered, for 5 minutes.
Combine the remaining 3 tablespoons olive oil and lemon juice in a large, shallow serving bowl with salt (remember that the olives are salty) and pepper to taste. Fluff the quinoa with a fork, let it sit uncovered for another 5 minutes to cool slightly (if you have the patience to wash another dish, spread it out on a rimmed baking sheet to let it cool more evenly), then turn it into the serving bowl and toss to coat with the dressing. Add the olives and artichoke hearts, toss again to mix well, and let cool to room temperature. Add the arugula and mint, toss again, taste and adjust seasonings as needed. Serve at room temperature. You can also refrigerate the salad for up to 2 days and serve either chilled or at room temperature.