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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.