Lemon Artichoke & Quinoa Salad
Fresh, healthy and satisfying.
This salad combines a few of my favorite things at the moment: artichokes, lemon, and parsley. It’s tangy, vibrant, fresh and the perfect dish to lift you out of any quarantine eating rut.
Let’s do this.
The base for this 10-ingredient recipe is quinoa that gets cooked in veggie broth until perfectly tender. Then comes the vegetables, parsley, chickpeas and an utterly simple yet delicious lemon dressing that I’ve been putting on everything. The result is a hearty, savory dish that is easy, delicious, and quite versatile.
This makes for a perfect side dish, light lunch or even a meatless Monday dinner option. Add this atop some greens and throw on some ripe avocado for an even heartier, satisfying main.
Enjoy, friends!
Lemon Artichoke & Quinoa Salad
1 cup quinoa
1 1/2 cups good quality vegetable broth
1-2 fresh lemons
2 tbsp olive oil
2 cloves garlic, minced
salt and freshly cracked pepper to taste
1 13oz. can quartered artichoke hearts*
1 red bell pepper
1 cup chopped fresh parsley
1 15oz. can chickpeas
Rinse the quinoa well in a fine wire mesh sieve. Place the rinsed quinoa in a pot with veggie broth. Place a lid on the pot, turn the heat on to high, and allow the broth 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 about 1/4 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. 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.
*You can use artichoke hearts in water or oil, with or without herbs.
I’m available for phone sessions during the weeks ahead, offering support on how to navigate a healthy eating routine from home, easy pantry recipes, batch cooking, successful snacking, and/or feeding the family.
In addition, I am providing complete meal plans with grocery list to support all diets (plant-based, paleo, keto, autoimmune and more) if you need some easy, simple ideas and inspiration!
Please reach out if I can provide support to you or your loved ones.
207-749-0769 / sarasullivan@hotmail.com