Another quinoa salad! Obviously, I can’t get enough. It’s just that they’re so easy, and perfect for lunch. Walking through Trader Joe’s one day, I saw that they had a bag of frozen artichokes, and I’ve been wanting to use them- this salad was perfect for it.
Artichoke, Mint and Cilantro Quinoa Salad
Adapted from: Easy Everyday: Simple Recipes
1 cup cooked quinoa
6 cherry tomatoes, halved
2 marinated artichoke hearts*
3 green onions, chopped
1 15-oz can of chickpeas, drained and rinsed
1/3 cup grape seed oil (can use olive oil)
1 tbsp sherry vinegar
juice of 1 lemon
salt & pepper to taste
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
2 tbsp fresh cilantro, chopped
1 tbsp fresh chives, chopped
Cook quinoa according to box directions. Then put the quinoa in a bowl, add the tomatoes, artichoke hearts, green onions and chickpeas.
In a separate bowl make the dressing. Mix the oil, vinegar and lemon juice and beat with a fork. Season with salt and pepper to taste. Add the dressing to the quinoa mixture. Then top with herbs, and toss.
* You can used the one’s from the can, drained and halved.