Artichoke Lemon Quinoa Salad
The perfect way to use up the end of an artichoke jar paired with fresh veggies and a light lemon dressing for a simple, crave worthy lunch prep!
Ingredients
- 1 cup quinoa
- 1 cucumber finely chopped
- 1 orange pepper finely chopped
- ½ cup cherry tomatoes quartered
- 1 cup artichoke hearts jarred
- ¼ cup parsley (parsley, cilantro, chives, basil, mint)
Dressing (no need to measure)
- drizzle of olive oil
- Juice from 1 lemon
- Drizzle of honey
- Tiny splash of apple cider vinegar
- Salt and pepper to taste
Instructions
Meal Prep Instructions:
Cook quinoa
- add 1 cup of dry quinoa to 2 cups of water or broth in a small sauce pan. Bring to a simmer, cover, and cook until liquid is absorbed and quinoa “puffs” about 15 minutes. Let it cool completely before refrigerating until read to assemble
Meal Assembly Instructions
Finely chop veggies
- 1 cucumber , 1 orange pepper , 1/2 cup cherry tomatoes , 1 cup artichoke hearts, 1/4 cup parsley
- Add prepped quinoa and toss in dressing ingredients until well combined.
Storage Tips:
- Store in an airtight container for up to 7 days
- Enjoy this as is or on crackers, bread or in a wrap
- Set some of the prepped quinoa aside to use with additional meals for the week as a health side or base to a grain bowl or served with a protein of choice
- If you want to toast your quinoa for an extra delicious crunch try this method
Nutrition
Calories: 139kcalCarbohydrates: 25gProtein: 5gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 332mgPotassium: 310mgFiber: 4gSugar: 3gVitamin A: 932IUVitamin C: 33mgCalcium: 27mgIron: 2mg
Tried this recipe?Let us know how it was!
