Artichoke Quinoa Salad
A vibrant and nutritious salad featuring nutty quinoa, tender artichoke hearts, fresh vegetables, and a zesty dressing that brings people together.
Ingredients
For the Salad
- 1 cup quinoa, rinsed Rinsing removes the bitter taste from saponins.
- 2 cups water For cooking the quinoa.
- 1 can artichoke hearts, drained and chopped Choose marinated artichokes for extra flavor.
- 1 cup cherry tomatoes, halved Use firm, vibrant tomatoes for best flavor.
- 1/2 cup cucumber, diced Peel for a crisp texture, if desired.
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled Optional but adds delightful flavor.
- to taste Fresh parsley for garnish
For the Dressing
- 2 tablespoons olive oil Extra virgin is best for flavor.
- 1 tablespoon lemon juice Fresh lemon juice elevates the taste.
- to taste Salt and pepper Adjust based on preference.
Instructions
Cooking the Quinoa
- In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes.
- When the water is absorbed, fluff the quinoa with a fork and let it cool completely.
Combining Ingredients
- In a large bowl, mix the cooled quinoa with the artichoke hearts, cherry tomatoes, cucumber, red onion, and feta cheese (if using).
Preparing the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, and season with salt and pepper. Pour over the salad and gently toss to combine.
Serving
- Serve the salad right away, or chill in the fridge for about 30 minutes for enhanced flavor. Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This salad can be made a day in advance for meal prep. For variations, consider adding nuts or swapping feta for a dairy-free alternative.