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Lemony Quinoa Artichoke Salad

Quinoa, chickpeas, artichoke hearts, tomato and parsley pair nicely with a lemon vinaigrette to make this lovely healthy, plant based salad.
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Course: lunch, Salad
Cuisine: dairy free, gluten free, plant based, vegan
Keyword: Dr Stephanies Kitchen, healthy salad, quinoa salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 201kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 large salad bowl

Ingredients

  • 1/2 cup dry quinoa yields about 1.5-2 cups cooked quinoa
  • 398 mL can of artichoke hearts in water (14 oz can or about 1.5 cups) roughly chopped; see substitutions
  • 1 medium tomato diced
  • 540 mL can of chickpeas (19 oz can or about 2.25 cups) drained; see bean free option
  • 1/2 cup parsley roughly chopped

Lemon Vinaigrette Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/2 lemon juiced or 2 tbsp bottled
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 clove garlic minced

Instructions

  • Cook the quinoa according to package directions. Set aside to cool.
  • In a large bowl, add cooled quinoa, artichoke hearts, tomato, chickpeas, parsley.

To Make the Lemon Vinaigrette

  • Add olive oil, vinegar, lemon, salt and pepper to mason jar. Secure with lid and shake to emulsify.
  • Pour dressing over salad and mix ingredients together.

Notes

Substitutions:
Substitute half an English cucumber for artichoke hearts.
Substitute 1-2 diced chicken breasts for chickpeas. 

Nutrition

Serving: 1cup | Calories: 201kcal | Carbohydrates: 20.3g | Protein: 5.9g | Fat: 11.1g | Saturated Fat: 1.6g | Sodium: 206.7mg | Potassium: 319.3mg | Fiber: 5.4g | Sugar: 3.6g