Lemony Artichoke and Quinoa Salad

Method5 steps · about 40 min

1. 1

   Step 1: Rinse the quinoa (1 cup) 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).

   Simmer quinoa · 15 minUses 1 cup quinoa · 1 3/4 cups water for cooking quinoa

2. 2

   Step 2: While the quinoa is cooking, prepare the lemon (1) garlic (2 cloves) dressing. Zest the lemon, then squeeze the juice (measure 1/4 to 1/3 cup juice, using an additional lemon only if needed). Add the lemon juice and 1 tsp of the zest to a bowl or jar along with the olive oil (1/4 cup), minced garlic, salt (1 tsp), 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.

   Uses 1 lemon · Additional lemon juice, only if needed · 1/4 cup olive oil · 2 cloves garlic, minced · 1 tsp salt · Freshly cracked black pepper (10–15 mill turns)

3. 3

   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.

   Uses cooked quinoa

4. 4

   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 (1). Roughly chop the parsley (1 cup). Rinse and drain the chickpeas. Place the artichoke hearts, bell pepper, parsley, and chickpeas in a large bowl.

   Uses 1 13-oz can quartered artichoke hearts · 1 red bell pepper · 1 cup chopped fresh parsley · 1 15-oz can chickpeas

   
5. 5

   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.

   Uses cooled quinoa · prepared artichokes, pepper, parsley and chickpeas · lemon garlic dressing