Mediterranean Quinoa Pasta Salad

Ingredients:

• 2 cups Organic Quinoa Anelli Made Without Wheat Ingredients (dry)
• 1/2 cup Red Onion (finely chopped)
• 4 Sundried Tomatoes (in oil, finely chopped)
• 3 Artichoke Hearts (in oil, finely chopped)
• 1/4 cup Fresh Parsley (finely chopped)
• 2 tbsps Fresh Oregano (finely chopped)
• 1/2 cup Pecorino Cheese (grated, plus more for garnish)
• 2 tbsps Extra Virgin Olive Oil
• 2 tbsps White Wine Vinegar
• Salt & Pepper (to taste)

Directions:

1. Boil approximately four cups of salted water then add the quinoa pasta. Cook for seven to eight minutes or until just al dente. Drain and rinse under cold water.
2. Once the pasta is ready, add it to a large bowl. Mix in the onion, sundried tomatoes, artichoke hearts, parsley, oregano and cheese. Drizzle with the oil, vinegar, salt and pepper. Toss to combine.
3. When ready to serve, add more cheese to each bowl. Enjoy!

Notes:

• *One serving is approximately one cup.
• *No Pecorino: Use Parmigiano Reggiano instead. If dairy-free, use a dairy-free cheese alternative.
• *No fresh oregano: Omit or use more parsley, if desired.
• *Refrigerate leftovers in an airtight container for up to three days.

Yield: 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes