Pizatta
I have made this recipe substituting the quinoa for millet. It is equally as good and millet is a much cheaper alternative. I buy the marinated artichokes in a small glass jar (170ml). I drain them, chop them and add the whole jar to the salad.
Ingredients
- 1 cup quinoa
- 1 3/4 cups stock or water with a pinch of salt
- 1 tbls olive oil
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 1 orange or yellow pepper, chopped
- 1 small zucchini, chopped
- 1/4 cup sun-dried tomatoes, soaked and chopped
- 1 cup cherry tomatoes
- 1/2 cup artichoke hearts, drained and chopped
- 1/2 cup sliced black olives
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley
- 1/3 cup toasted pine nuts, almonds or cashews
- Juice of 1/2 lemon
- 1 tbls olive oil
- Pepper
- Fresh shaved parmesan on top
Directions
- In a saucepan bring stock/water to a boil. Add quinoa and lower heat to simmer for about 15 minutes.
- While quinoa is cooking, heat olive oil in a skillet and add the onions and sauté until translucent. Add peppers and sauté a few more minutes. Add sun-dried tomatoes, zucchini and cherry tomatoes and sauté a minute or two longer. You are looking for the vegetables to be tender crisp.
- Fluff the quinoa with a fork and fold in the vegetables. Stir in the artichoke hearts and olives and heat gently. Add the rest of the ingredients and tossing to combine. To serve top with fresh shaved parmesan.
Serving Suggestions:
Can be eaten warm or cold.
