Lemony Artichoke and Quinoa Salad

Lemony Artichoke and Quinoa Salad

Holds up well in the fridge!

Adapted from Budget Bytes

Ingredients

Metric System
Servings
  • 1 bell pepper
  • 8 oz parsley
  • 1 can peas
  • 13 oz artichoke heart
  • 2 oz oil
  • 2 clove garlic
  • 1 tsp black pepper
  • 1 lemon
  • 1.8 cup water
  • 8 oz quinoa
  • Step 1

    Rinse the quinoa well in a fine wire mesh sieve. Place the rinsed quinoa in a pot with 1.75 cups water. Place a lid on the pot, turn the heat on to high, and allow the water to come to a boil. Once it reaches a full boil, turn the heat down to low and let it simmer for 15 minutes (lid on).

    Step 2

    While the quinoa is cooking, prepare the lemon garlic dressing. Zest the lemon, then squeeze the juice (you'll need 1/4 to 1/3 cup juice). Add the lemon juice and 1 tsp of the zest to a bowl or jar along with the olive oil, minced garlic, salt, and some freshly cracked pepper (10-15 cranks of a pepper mill). Whisk the ingredients together or close the jar and shake until they are combined. Set the dressing aside.

    Step 3

    After the quinoa has cooked, spread it out into a casserole dish or other wide shallow dish and refrigerate uncovered for about 15 minutes to cool it down.

    Step 4

    While the quinoa is cooling, prepare the rest of the salad ingredients. Drain the artichoke hearts and roughly chop them into smaller pieces. Finely dice the red bell pepper. Roughly chop the parsley. Rinse and drain the chickpeas. Place the artichoke hearts, bell pepper, parsley, and chickpeas in a large bowl.

    Step 5

    Once the quinoa has cooled, add it to the bowl with the other salad ingredients. Toss gently to combine, then drizzle the lemon garlic dressing over top. Gently toss again until everything is coated in dressing. Serve immediately or refrigerate up to 4-5 days.

    Step 1

    Gently toss again until everything is coated in dressing. Serve immediately or refrigerate up to 4-5 days.

    Step 2

    Once the quinoa has cooled, add it to the bowl with the other salad ingredients. Toss gently to combine, then drizzle the lemon garlic dressing over top.

    Step 3

    Place the artichoke hearts, bell pepper, parsley, and chickpeas in a large bowl.

    Step 4

    Finely dice the red bell pepper. Roughly chop the parsley. Rinse and drain the chickpeas.

  • 1 bell pepper
  • 1 cup parsley
  • 1 can peas
  • Step 5

    Prepare the rest of the salad ingredients. Drain the artichoke hearts and roughly chop them into smaller pieces.

  • 13 oz artichoke heart
  • Step 6

    Whisk the ingredients together or close the jar and shake until they are combined. Set the dressing aside.

    Step 7

    Add the lemon juice and 1 tsp of the zest to a bowl or jar along with the rest of ingredients.

  • 0.25 cup oil
  • 2 clove garlic
  • 1 tsp black pepper
  • Step 8

    Prepare the lemon garlic dressing. Zest the lemon, then squeeze the juice (you'll need 1/4 to 1/3 cup juice).

  • 1 lemon
  • Step 9

    After the quinoa has cooked, spread it out into a casserole dish or other wide shallow dish and refrigerate uncovered to cool it down.

    Step 10

    Turn the heat down to low and let it simmer (lid on).

    Step 11

    Place the rinsed quinoa in a pot with water. Place a lid on the pot, turn the heat on to high, and allow the water to come to a boil.

  • 1.75 cup water
  • Step 12

    Rinse the quinoa well in a fine wire mesh sieve.

  • 1 cup quinoa
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