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    Home » Side Dishes

    Lemon Quinoa with Artichokes, Roasted Peppers & Basil

    Published: Mar 25, 2015 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 17 Comments

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    Mix up the flavors of spring in this healthy quinoa salad, packed with artichokes, roasted peppers and basil.
    Lemon Quinoa with Artichokes, Roasted Peppers and Basil...A healthy springtime side dish. 170 calories and 4 Weight Watchers PP | cookincanuck.com #recipe #vegan

    At least once a month, I hear someone say that they've tried quinoa, but really don't enjoy the taste. As a long-time devotee, I inevitably launch into an impromptu Q&A session which, if I play it right, convinces the unsuspecting quinoa dissenter to give the grain another shot. If I proclaim my love for quinoa too vehemently, my victim's eyes start darting around, looking for a means of escape. It's a fine balance.

    Lemon Quinoa with Artichokes, Roasted Peppers and Basil...A healthy springtime side dish. 170 calories and 4 Weight Watchers PP | cookincanuck.com #recipe #vegan

    There are a few secrets that quinoa lovers hold close, ready to let loose on the next person who dares to proclaim their dislike for the ancient grain. They are secrets that can turn quinoa from a slightly bitter and gland grain to a background for a variety of ingredients and flavors.

    Lemon Quinoa with Artichokes, Roasted Peppers and Basil...A healthy springtime side dish. 170 calories and 4 Weight Watchers PP | cookincanuck.com #recipe #vegan

    Tips for making quinoa taste great:

    1) Rinse the quinoa: Quinoa has a natural saponin coating which can be slightly better. However, this coating can be dissolved by rinsing the quinoa first. Pour the quinoa into a fine-mesh sieve, rinse and drain. Now it's ready to cook!

    2) Cooking with broth: This step is optional, and not something I do often, but many people swear by cooking their quinoa in vegetable or chicken broth, or a combination of broth and water. If sodium content is a concern, then either cook the quinoa in water or use a low-sodium broth.

    3) Liven things up: Quinoa pairs really well with a number of flavors and textures. Mix things up by mixing in a variety of vegetables, fresh herbs, cheeses and toasted nuts.

    4) Get saucy: Toss the quinoa with a light vinaigrette (such as the lemon version in this recipe) or sauce to add flavor.

    If you don't always have 20 minutes to wait before serving dinner or lunch, then make a large batch of quinoa and freeze it to have on hand for quick meals.

    Lemon Quinoa with Artichokes, Roasted Peppers and Basil...A healthy springtime side dish. 170 calories and 4 Weight Watchers PP | cookincanuck.com #recipe #vegan

    This quinoa recipe is filled with the flavors of spring and summer, such as artichoke hearts, roasted peppers, a light lemon vinaigrette and fresh basil. This just may make you fall in love with quinoa!

    Other quinoa recipes:

    Healthy Quinoa Recipes | cookincanuck.com
    Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing
    Quinoa Greek Salad with Tomato, Cucumber & Feta

    Lemon Quinoa with Artichokes, Roasted Peppers & Basil

    Mix up the flavors of spring in this healthy quinoa salad, packed with artichokes, roasted peppers and basil.
    4.5 from 2 votes
    Print Pin Rate
    Course: Side Dishes
    Cuisine: Middle Eastern
    Keyword: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 Servings
    Calories: 187kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 1 cup quinoa
    • 2 cups water
    • 1 cup quartered artichoke hearts
    • 1 roasted red pepper 2 halves, cut into strips (see How to Roast a Bell Pepper)
    • 6 basil leaves thinly sliced

    The Dressing:

    • 2 tablespoons extra-virgin olive oil
    • 1 ½ tablespoons fresh lemon juice
    • ½ teaspoon agave nectar or honey
    • ⅛ teaspoon salt
    • ⅛ teaspoon ground pepper
    Prevent your screen from going dark

    Instructions

    • In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff with a fork.
    • Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let the quinoa cool to room temperature.
    • To the quinoa, add the artichoke hearts, roasted peppers and basil.
    • Pour the dressing over the quinoa salad and stir to combine. Serve or refrigerate, covered, until ready to serve.

    The Dressing:

    • In a small bowl, whisk together the olive oil, lemon juice, agave nectar, salt and pepper.

    Notes

    Weight Watchers Points: 4 (Points+), 3 (Old Points)

    Nutrition

    Serving: 0.5Cup | Calories: 187kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 265mg | Potassium: 169mg | Fiber: 3g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 11.3mg | Calcium: 25mg | Iron: 1.6mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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      Reader Interactions

      Comments

      1. Cindy

        September 26, 2020 at 5:59 pm

        Love quinoa, but this recipe needed something. Added fresh oregano and more lemon but wish I had feta or kalamata olives to add...but it is a good starter recipe if you have time to fiddle with it.

        Reply
      2. diana

        February 22, 2018 at 9:19 am

        5 stars
        amazing!! i have made it twice in a week. todays version has leftover roasted chicken, feta and mint, green onions and i used the roasted marinated artichokes from trader joe's and meyer lemon, outstanding, thank you

        Reply
      3. Ronald Dump

        December 09, 2016 at 6:47 am

        They were selling something like this at the Abu Dhabi airport. It was the first time I had quinoa, and I liked it a lot.

        Thanks for the recipe.

        Reply
      4. Nutmeg Nanny

        March 26, 2015 at 10:12 pm

        I'm on the fence with quinoa. I really like it in some dishes and some dishes...not so much. My favorite way is to add it the bottom of a salad bowl and let it soak up all the extra vinaigrette. Its' so good! This dish looks pretty tasty too. Love the addition of artichokes...yum!

        Reply
      5. Renee - Kudos Kitchen

        March 26, 2015 at 4:49 pm

        It's taken me a long time to develope a taste for quinoa. I'm still not 100% sold on it but with all your additions delicious, I'm sure I would love this dish!

        Reply
      6. Erin @ Texanerin Baking

        March 26, 2015 at 2:00 pm

        That picture of the artichoke hearts is gorgeous! And I'm one of those quinoa dislikers. I don't like any cooked grains (because of taste and texture!) but I sure wish I did. 🙂

        Reply
      7. Paula-bell'alimento

        March 26, 2015 at 6:30 am

        Great tips! Quinoa is amazing and I'm loving all the fantastic flavors in this one.

        Reply
      8. Ashley @ Wishes & Dishes

        March 25, 2015 at 4:35 pm

        Personally, I LOVE quinoa! Thanks for all the tips on cooking it and sharing this beautiful dish!

        Reply
      9. Brian @ A Thought For Food

        March 25, 2015 at 4:24 pm

        I can't get enough quinoa bowls and have been on a little kick recently. Love all these wonderful toppings! Perfect as we gear up for (hopefully) warmer weather.

        Reply
      10. Alison @ Ingredients, Inc.

        March 25, 2015 at 3:31 pm

        looks right up my family's alley! Thanks for sharing a healthy recipe 🙂

        Reply
      11. Lana | Never Enough Thyme

        March 25, 2015 at 2:16 pm

        Perfect salad for a spring lunch. So bright, colorful, and healthy!

        Reply
      12. Liz

        March 25, 2015 at 1:41 pm

        Thank you Dara.

        Reply
      13. The Food Hunter

        March 25, 2015 at 1:10 pm

        This is all of my favorite things in one dish!

        Reply
      14. Robyn Stone | Add a Pinch

        March 25, 2015 at 10:42 am

        This looks like such a light and healthy supper! So tasty with the lemon!

        Reply
      15. Martha @ A Family Feast

        March 25, 2015 at 10:34 am

        We do the rinse and cook in broth trick all the time - and I love quinoa now! This salad has so many other great flavors too - perfect for a light lunch!

        Reply
      16. Liz @ The Lemon Bowl

        March 25, 2015 at 9:29 am

        So funny - I hear the same thing and even I admit it's not my favorite. Recently I started toasted it and eating it uncooked (but toasted) in granolas and granola bars and I just love the crunch. But this salad has convinced me to try it cooked again!!

        Reply
      17. Sandy+@+RE

        March 25, 2015 at 7:53 am

        Dara, this is perfect for spring! Love the touch of lemon.

        Reply

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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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