Quinoa, Artichoke, + Herb Salad
This salad is a great way to use up leftover grains –whether you have extra rice, quinoa, or something else. Just add some veggies and protein to make it a meal, and flavor it with herbs and citrus. If you’ve already got leftover grains, this whole thing comes together in about 15 minutes. This salad tastes great cold or at room temperature, and it’s the perfect side dish to a light summer or spring dinner. I decided to leave this one vegan, but it would also be good with a little feta or parmesan, too!
Total Time: 15 minutes (not including cooking the quinoa)
Difficulty Level: Easy
3 cups Perfectly Cooked Quinoa, either chilled or at room temperature
1 9-ounce box of frozen quartered artichoke hearts, thawed
1 15-ounce can chickpeas, drained and well rinsed
½ cup fresh mint, chiffonade
½ cup fresh basil, chiffonade
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
Zest and juice of 2 lemons
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
- Gently toss all ingredients together in a large mixing bowl.
- Garnish with extra fresh herbs.
- Serve cold or at room temperature.