Artichoke and Quinoa Salad

By Cat Rooney
Cat Rooney
Cat Rooney
Cat Rooney is a photographer based in the Midwest. She has been telling stories through digital images as a food, stock, and assignment photojournalist for Epoch Times since 2006. Her experience as a food photographer had a natural expansion into recipe developer in 2012, thus her Twitter handle @RecipeGirl007.
August 25, 2013 Updated: July 18, 2015

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. 

Follow Cat’s recipes and articles on Twitter @recipegirl007 

Cat Rooney
Cat Rooney
Cat Rooney is a photographer based in the Midwest. She has been telling stories through digital images as a food, stock, and assignment photojournalist for Epoch Times since 2006. Her experience as a food photographer had a natural expansion into recipe developer in 2012, thus her Twitter handle @RecipeGirl007.