Quinoa Salad with Artichoke Hearts

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Quinoa Salad with Artichoke Hearts

January 22, 2011 by BeyondRiceandTofu

I love quinoa and I am always looking for new ways to make it. The other night I had some leftover quinoa and decided to make up a quick dinner for myself that included enough leftovers for my road trip to the hinterlands the next day. (In rural Arizona there aren’t many options for good gluten free food, as well, I knew I would be short on time.)

This is a sort of “un-recipe” in that I didn’t really measure ingredients out but just tossed it together until it felt right. Here’s an approximation, but do what feels right for you.

Quinoa Salad with Artichoke Hearts

Recipe by Renee

2-3 cups of cooked quinoa, cooled

1-2 Tbsp olive oil

4 artichoke hearts, from a can, chopped (preferably packed in water)

1 can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 roasted red pepper, chopped (or fresh red bell pepper)

8 kalamata olives, chopped

a couple of tablespoons parsley, chopped

1-2 Tbsp red wine vinegar and/or lemon juice

salt & pepper to taste

Throw it all in a bowl and mix it up.

Tastes great the next day too! You could add some crumbled feta if you want, but I didn’t because it wasn’t going to be refrigerated the next day on my travels, just packed with an ice pack in my lunch bag. You could also add some finely diced red onion and top with a balsamic vinaigrette.

Posted in quinoa, Salad | Tagged Chickpeas, gluten free, olives, parsley, quinoa, red wine vinegar, roasted red peppers, salad, tomatoes, vegetarian | 8 Comments

8 Responses

on January 23, 2011 at 5:35 am | Reply Edie

Thanks for this lovely recipe – many of my favourite Mediterranean flavours in one bowl! Delish!
on January 23, 2011 at 5:38 am | Reply Edie

Meant to put my blog address in previous comment : )
edie
- on January 25, 2011 at 9:24 pm | Reply BeyondRiceandTofu
  
  Hi Edie – Nice to meet you! I am running over to check out your blog too…
  The salad ended up with a nice combination. Mix it up with whatever you want. White beans instead of garbanzo, maybe some chopped fennel, red onion, some feta. I used what I had lying around in the frig. Maybe some fresh basil or oregano? I like the red wine vinegar better than the lemon juice so many folks use in their quinoa salads. It is a little bit mellower for me. Too much lemon juice makes my teeth hurt! :-)
on January 26, 2011 at 8:23 pm | Reply Greek Salad « Beyond Rice and Tofu

[…] Plus I had a couple of artichoke hearts hanging out in the refrigerator, leftover from making the Quinoa Salad. And apparently the same mix of flavors was calling out to […]
on July 11, 2011 at 12:09 am | Reply Weekly Menu Plan – Week of July 11 | Adventures of a Gluten Free Mom

[…] I will also use my corn-free Worcestershire Sauce, but Lea & Perrins is also gluten free), Quinoa Salad with Artichoke Hearts (I’m VERY excited to have quinoa back in my […]
on December 11, 2011 at 8:39 pm | Reply Meal Plan Monday, December 12, 2011 « Beyond Rice and Tofu

[…] fruit, I don’t cook or bake with a whole lot of citrus, unless I am making one of my many quinoa salads or this Lemon Pound […]
on March 25, 2012 at 8:48 pm | Reply Lemon Chickpea Quinoa Salad « Beyond Rice and Tofu

[…] you love quinoa as much as I do? If so, be sure to check out my other quinoa recipes, especially one of my most-viewed and most commented-on recipes – Sweet […]
on March 27, 2012 at 7:31 pm | Reply Meal Plan Monday, March 26, 2012 « Beyond Rice and Tofu

[…] Mujadara with Kale Salad – I have been wanting to try this easy (and inexpensive) lentil and rice dish for a while now. And yes, another recipe from Kalinda at Wheat Free Meat Free this week. Oops! I am a week behind schedule. The theme is actually artichokes, and the swap is hosted by Heather at Celiac Family. I only recently began to enjoy artichokes, as you can see here and here. […]