Add 2 cups of water to a small-to-medium pot and 1 1/2 tbsp of olive oil.

• We used the 16.9 fl oz bottle of Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic).

Bring to a boil and stir in the whole bag of the quinoa.

• We used one 12 wt oz bag of Goya Organics White Quinoa (USDA Organic. Whole Quinoa. Gluten Free. Kosher. Good Source of Fiber. Sodium Free Food).

Drain the liquid from the can of artichokes, roasted red peppers, and olives.

• We used one 14 wt oz can of Giant’s brand of Whole Artichoke Hearts. We also used one 12 fl oz jar of Cento Chef’s Cut Roasted Red Peppers (Made with 100% Natural Sea Salt. Authentic Italian Taste. Gluten Free), and one 6 wt oz jar of Pitted Kalamata Olives.

Add 1 tbsp of olive oil and 1 tbsp of the chopped garlic to a medium-sized saute pan. Add the artichokes, roasted red peppers, and olives. Heat on medium while the quinoa cooks.

• We used the same Filippo Berio Organic Extra Virgin Olive Oil and Giant’s brand of Chopped Garlic in Water.

Slice one cucumber into small pieces.

Cover the quinoa and cook until the water is completely absorbed, and the quinoa is tender. Per the quinoa bag, white germ will separate from the seed. We cooked our quinoa for 14 minutes. Fluff the quinoa with a fork.

Add the quinoa, artichokes, roasted red peppers, olives, and cucumber slices to a plate. Top with a scoop of plain Greek yogurt and Greek or herb Vinaigrette or Italian dressing.

• We used 1 to 2 scoops of plain Greek whole milk yogurt (Gluten Free) and 1 tbsp of Wishbone’s Garden Herb Vinaigrette Dressing made with an avocado oil blend.