Lemony Artichoke and Quinoa Salad
Ingredients
-
1
cup
quinoa
-
1
fresh lemon
lemon
-
ΒΌ
cup
olive oil
-
2
cloves
garlic, minced
-
1
tsp
salt
-
to taste
freshly cracked pepper
-
1
13 oz can
quartered artichoke hearts
-
1
red bell pepper
red bell pepper
-
1
cup
chopped fresh parsley
-
1
15 oz can
chickpeas
Instructions
- Rinse the quinoa well and cook it in a pot with water until tender.
- Prepare the lemon garlic dressing by mixing lemon juice, zest, olive oil, minced garlic, salt, and pepper.
- Cool the cooked quinoa by spreading it out in a shallow dish.
- Chop the artichoke hearts, red bell pepper, and parsley, and rinse the chickpeas.
- Combine the quinoa with the chopped ingredients in a large bowl.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to 4-5 days.
Nutrition Facts (estimated)
Servings
4
Calories
447
Total fat
24.13g
Total carbohydrates
51.13g
Total protein
15.85g
Sodium
1276.3mg
Cholesterol
0mg
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