Lemony Articoke and Quinoa Salad

🥘 Ingredients

• quinoa 1 cup
• water 1 ¾ cups
• lemon juice 0.33 cup
• lemon zest 1 tsp
• olive oil
• garlic
• salt
• pepper
• artichoke hearts
• red bell pepper
• parsley
• chickpeas

1. 1

   Rinse the quinoa well in a fine wire mesh sieve . Place the rinsed quinoa in a pot with water . Cover the pot with a lid, set the heat 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 simmer for 15 minutes (lid on).
2. 2

   While the quinoa is cooking, prepare the lemon garlic dressing. Zest the lemon, then squeeze the juice. Add the lemon juice and lemon zest to a bowl or jar along with olive oil , minced garlic , salt , and freshly cracked pepper . Whist the ingredients together until emulsified. Set the dressing aside.
3. 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.
4. 4

   While the quinoa is cooling, prepare the est 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 . Drain and rinse the chickpeas . Place the artichoke hearts, bell pepper, parsley, and chickpeas in a large bowl.
5. 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. Toss again until everything is coated in dressing. Serve immediately or refrigerate up to 4-5 days.