Quinoa salad

Ingredients

• 1 cup quinoa
• 1/2 jar Kirkland Signature Artichoke Hearts, marinated in oil, diced
• 1 large cucumber, diced
• 1 cup finely chopped kale
• 1 large diced tomato
• 1 tablespoon crushed garlic
• Fresh basil to taste
• Cracked pepper to taste

Directions

Cook 1 cup dry quinoa (available sprouted or unsprouted) with 2 cups water: bring to a boil, and reduce to simmer for 15 minutes. Fresh quinoa sprouts and/or wild rice sprouts may also be used, cooked or raw.

Mix all ingredients and chill in fridge overnight before serving.