Spinach And Artichoke Quinoa Salad - All the flavors of classic spinach and artichoke dip are in this HEALTHY salad!! The only thing that's missing is tons of fat and calories! FAST, EASY, naturally gluten-free, vegetarian, and tastes DELISH!!
1large or extra-large yellow onionpeeled and diced small
1cupquinoa
1 ¼cupswater
2tablespoonsapple cider vinegar
2tablespoonslemon juice
1teaspoonsaltor to taste
1teaspoonteaspoon freshly ground black pepperor to taste
3cupsfresh spinach3 heaping handfuls
12ouncesartichoke heartshalved if they're very large (I use frozen that I thaw first, artichokes in oil that have been drained may be substituted)
2 to 3green onionssliced into thin rounds
½cupplain Greek yogurtI use 0% fat, sour cream may be substituted
⅓cupmayonnaiseI use light
½cupshaved or grated real parmesan cheeseor as desired
Instructions
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.
Add the parmesan and stir to combine.
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.