Lemony Artichoke and Quinoa Salad
User Reviews
5
Lemony Artichoke and Quinoa Salad
Description
This Lemony Artichoke and Quinoa Salad starts with quinoa rinsed and simmered until fluffy, then cooled to avoid clumping. A lemon garlic dressing is prepared separately by combining fresh lemon juice and zest, olive oil, minced garlic, salt, and freshly cracked pepper, providing a zesty, aromatic dressing that brightens the salad.
The salad is assembled by mixing in quartered canned artichoke hearts, chopped red bell pepper, fresh parsley, and canned chickpeas with the cooled quinoa. The combination yields a balance of flavors: the mild nuttiness of quinoa, the acidic citrus dressing, the soft yet structured artichokes, crunchy pepper, and hearty chickpeas. The fresh herbs enhance the vibrancy and freshness of the dish.
Suitable as a side or light main, the salad benefits from chilling after mixing to allow flavors to meld. It makes a wholesome, refreshing addition to lunch or dinner, easily stored and served cold or at room temperature.
Ingredients
- 1 cup quinoa $1.20
- 1 lemon $0.37, fresh
- 1/4 cup olive oil $0.48
- 2 cloves garlic $0.16, minced
- 1 tsp salt $0.05
- black pepper $0.05, freshly cracked
- 1 oz. can artichoke hearts $2.59, quartered
- 1 red bell pepper $1.00
- 1 cup parsley $0.35, chopped, fresh
- 1 oz. can chickpeas $0.49
Instructions
- 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).
- 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.
- 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.
- 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.
- 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.
Notes
- Use either artichoke hearts packed in water or oil. Herbs are optional based on preference.
- Chilling the salad before serving helps meld the flavors and enhances the lemony brightness.
- Rinsing quinoa well removes bitterness and improves texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42 cups each
Amount Per Serving
Calories 44713 kcal
% Daily Value*
| Serving | 2Cups | |
| Calories | 447.13kcal | 22% |
| Carbohydrates | 51.13g | 17% |
| Protein | 15.85g | 32% |
| Fat | 24.13g | 37% |
| Sodium | 1276.3mg | 53% |
| Fiber | 12.08g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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