A recipe that my mother had me try on my latest trip to California. Tastes great, and is gluten free!
2 Cups cooked and cooled Quinoa
1/2 cup kalamata olives cut in half
1 small jar marinated artichoke hearts (reserve the juice!)
1/2 cup diced tomatoes
1/2 cup diced cucumbers
1/2 cup crumbled feta cheese
2 tsp fresh dill
1 T fresh cilantro
salt
pepper
Combine all ingredients and toss with reserved juice from the artichoke hearts. Store in fridge for up to one week.
Tip: tastes better when let set overnight!
