Lemony Artichoke and Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  1 ½ cup or 255g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.005g

• Artichokes

  (globe or french), raw

  450g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  100g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Feta cheese

  150g

• Cherry tomatoes

  Red, ripe, raw, year round average

  149g

Directions

1. Rinse the quinoa 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).
2. While the quinoa is cooking, prepare the lemon garlic dressing. Zest the lemon, then squeeze the juice (you'll need 1/4 to 1/3 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 (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.
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.
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. Roughly chop the parsley. Rinse and drain the chickpeas. Place the artichoke hearts, bell pepper, parsley, and chickpeas in a large bowl.
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.
6. Recipe by: Beth - Budget Bytes (source: https://www.budgetbytes.com/lemony-artichoke-and-quinoa-salad/)

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