recipe: sundried tomato quinoa salad

Hey, remember when Sugarlaws was a food blog?

Ha ha, that was a joke. Neither do I! That was a long time ago!

The fact is, I've been so busy for the past year or two that cooking has really fallen to the wayside. I have a few tried and true staples that I make for dinner during the week and, honestly, we order a fair amount of takeout. I can't help it -- pizza is one of my favorite foods on this earth, and when I get home from a long day and still have 57 emails to respond to, the last thing I can think about is shopping for ingredients, making up a new recipe and cleaning everything up afterwards! I'm hoping to carve out more time for some special dinners this year, as soon as my schedule lets up a little bit!

But every once in a while, usually on the weekends, I still get the urge to make something new and delicious. This quinoa salad was a product of me wandering the aisles of our grocery store, trying to think of healthy ingredients that would all taste great together. Feta cheese, sundried tomatoes, and artichoke hearts? Maybe I can still cook after all. (Yum.)

Sundried Tomato and Artichoke Quinoa Salad

INGREDIENTS

2 cups quinoa

1 cup water

1/2 cup sun-dried tomatoes (not packed in oil)

4 ounces feta cheese, crumbled

12 ounce can of artichoke hearts, packed in water

2 tbsp chives, chopped

1/4 cup olive oil

Sea salt

Freshly ground pepper

DIRECTIONS

Cook quinoa according to package directions. Transfer to a large bowl and mix in the sundried tomatoes, feta, artichoke hearts, chives, olive oil and salt and pepper and stir together. Serve at room temperature or warm.