One can never get enough of the fresh taste of summer parsley, juicy tomatoes, and red onions—ingredients that work well in just about any salad. Combine these with artichokes and quinoa, and you have a protein-packed vegetarian meal or side dish.
Serve this refreshing salad with iced tea, sparkling water, or a cold beer. It is a great dish for lunch, and any leftovers can be enjoyed as a side dish for another meal.
Artichoke, Parsley, Tomato, Quinoa Salad
125 ml (1/2 cup) quinoa
150 ml (2/3 cup) water
500 ml (2 cups) fresh parsley, chopped
500 ml (2 cups) tomatoes, chopped
2 lemons, freshly squeezed
3 stalks celery, chopped
125 ml (1/2 cup) red onion, chopped
175 g (6 oz) jar artichoke hearts in oil or marinated, chopped and drained (reserve a spoonful of liquid for salad)
2 ml (1/2 tsp) ground cumin
Dash or two of paprika
Salt and coarsely ground pepper
Rinse quinoa. Bring water to boil, add quinoa, and simmer for 15 minutes. Allow to cool while preparing parsley, tomatoes, lemons, celery, onion, and artichokes. In a medium-sized bowl mix together all ingredients and seasonings.
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