Summer Quinoa Salad

• 1 cup quinoa
• 2 cups water
• 1/3 cup lemon juice
• 1/3 cup extra virgin olive oil
• 2 tablespoons fresh cilantro, chopped
• 4 tablespoons fresh parsley, chopped
• 4 fresh mint leaves, chopped
• 1 garlic clove, minced
• salt & pepper
• 1/2 cup red onion, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup radish, diced
• 1/2 cup roasted red pepper, chopped
• 1/2 cup kalamata olive, halved
• 1/2 cup artichoke heart, sliced
• 1 cup cannellini beans
• 1/2 cup ricotta salata

1. Heat water (salted, if you want) in large saucepan to boiling & add quinoa. Cook 15 minutes or until cooked (follow directions on quinoa package, cooking times vary by type of quinoa). Once cooked, fluff & put in large mixing bowl to cool.
2. Combine lemon juice, olive oil, salt & pepper, herbs & garlic in blender or whisk well in small mixing bowl. Pour this mixture (viniagrette) over quinoa to "marinate.".
3. If veggies and add-ins aren't prepped yet, chop them while quinoa "marinates." Stir remaining ingredients into quinoa, serve. Can be served warm (fresh), at room temperature or slightly chilled.

quinoa, water, lemon juice, extra virgin olive oil, fresh cilantro, fresh parsley, mint, garlic, salt, red onion, cherry tomatoes, cucumber, radish, red pepper, kalamata olive, artichoke heart, cannellini beans, ricotta salata

Taken from www.food.com/recipe/summer-quinoa-salad-432001 (may not work)