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Antipasto Quinoa Salad
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Description
Salty salami, velvety soft provolone, pungent olives and much, much more fill this lovely quinoa salad.
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 can (15 Oz. Size) Garbanzo Beans
- ¼ cups Salami, Cut Into Squares Or Cubes
- ⅓ cups Provolone Or Swiss Cheese, Cubed
- ½ cups Grape Tomatoes, Halved
- ⅓ cups Olives, Halved
- ⅓ cups Green Onions, Sliced
- ¼ cups Celery, Diced
- ⅓ cups Olive Oil
- ¼ cups Red Wine Vinegar
- 1 Tablespoon Honey
- ¼ teaspoons Salt And Pepper
Preparation
In a saucepan, bring quinoa and two cups of water to a boil then reduce the heat and simmer for about 10 minutes. When it’s done, remove from heat and allow to cool.
Meanwhile, for the dressing combine olive oil, red wine vinegar, honey, salt and pepper. Use an immersion blender or whisk to blend.
Once quinoa is cooled, put it into a serving bowl. Add the beans, salami, cheese, tomatoes, olives, onions and celery.
Add the dressing and toss to combine.
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