Antipasto Quinoa Salad


  • 1 cup Quinoa
  • 2 cups Water
  • 1 can Garbanzo Beans (15 Ounce Can)
  • ¼ cups Salami, Cut Into Squares Or Cubes
  • ⅓ cups Provolone Or Swiss Cheese, Cubed
  • ½ cups Grape Tomatoes, Halved
  • ⅓ cups Olives, Halved
  • + 6 more ingredients
    • 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

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...

View full recipe at SpringPad


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