(This is my best to quantify the little of this, little of that salad recipe!)
2 cups prepared Quinoa (cook 1 cup Quinoa with 2 cups boiling water. Add in 1T powdered bouillon for flavor when you add the quinoa to the water.)
Add:
3/4 c. chopped artichoke hearts
1/3 c. sliced olives
1 can beans such as garbanzo or Aduki red beans
1/4 c. diced scallions
1 c. spinach or romaine, sliced into threads
Fresh herbs of choice: cilantro, thyme, etc.
Top with oil and vinegar-based dressing of choice. You may also want to consider sprinkling sunflower seeds on top.
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