Name: Spinach And Artichoke Quinoa Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Organic Onion; O Organics Quinoa, Organic, Tri-Color; Talking Rain AQA Water, 9.5 pH; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Signature Farms Lemon Juice; Morton Iodized Salt, 26 Ounce; Morton & Bassett Black Pepper, 100% Organic, Fine Ground; Produce Spinach; SIGNATURE SELECTS Artichoke Hearts, Quartered, in Brine; Boskovich Green Onions; Chobani Plain Non-Fat Greek Yogurt; Best Foods Real Mayonnaise Mayonnaise; Kraft Parmesan Grated Cheese

To a large skillet or saucepan, add the olive oil, onions, and cook over medium-high heat, stirring occasionally, until onions have softened and just begin to lightly caramelize, about 7 minutes.

Add the quinoa, stir it into the onions, and let it toast for about 30 seconds.

Add the water, apple cider vinegar, lemon juice, salt, pepper, stir to combine, reduce the heat to low, cover pan, and cook for about 12 to 15 minutes, or until all liquid has been absorbed.

Transfer quinoa and onions to a very large bowl, and add the spinach, artichokes, green onions, Greek yogurt, mayonnaise, and and stir to combine.

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Add the parmesan and stir to combine.
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Taste and check for seasoning balance, adding salt, pepper, and an additional dollop of Greek yogurt or mayo if desired. Dish can be served warm and immediately or stored in an airtight container in the fridge for up to 4 days.

Spinach And Artichoke Quinoa Salad

Serves 6

10 mins prep

15 mins cook

25 mins total

What you need

How to make