Giardiniera and Quinoa Salad

ingredients

• 2 c. quinoa, rinsed very well
• 4 c. water
• 3/4 cup Mezzetta® Italian Mix Giardiniera, reserve juice, chop
• 1 tomato seeded and finely chopped
• 4 Tbsp. fresh parsley, chopped
• 2 Tbsp. Mezzetta® Italian Extra Virgin Olive Oil
• Salt and pepper, to taste
• *Calculated ingredients may not always be as accurate as the original recipe.

preparation

Place the quinoa and 4 cups of water in a saucepan.

Bring to a boil, reduce to a simmer, and cook until all of the liquid is absorbed and the quinoa is tender, about 15 minutes; cool.

Add the giardiniera, tomato, and parsley. Add approximately 1/2 cup of juice from the giardiniera jar and 2 tablespoons of olive oil; mix well. Adjust the seasoning and consistency by adding salt, pepper and olive oil or giardiniera juice as needed.