Mix up the flavors of spring in this healthy quinoa salad, packed with artichokes, roasted peppers and basil.
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.
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.
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.
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:
Cookin’ Canuck’s Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing
Cookin’ Canuck’s Quinoa Greek Salad with Tomato, Cucumber & Feta
Foodidies’ Quinoa Tomato Baked Eggs
At the Corner of Happy & Harried’s Quinoa, Tofu & Vegetable Stir-Fry
The Wimpy Vegetarian’s Lemony Swiss Chard & Quinoa Saute with Fried Capers & Olives
Lemon Quinoa with Artichokes, Roasted Peppers & Basil
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 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon agave nectar or honey
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
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
Nutrition
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Dara, this is perfect for spring! Love the touch of lemon.
Liz @ The Lemon Bowl
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!!
Martha @ A Family Feast
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!
Robyn Stone | Add a Pinch
This looks like such a light and healthy supper! So tasty with the lemon!
The Food Hunter
This is all of my favorite things in one dish!
Liz
Thank you Dara.
Lana | Never Enough Thyme
Perfect salad for a spring lunch. So bright, colorful, and healthy!
Alison @ Ingredients, Inc.
looks right up my family’s alley! Thanks for sharing a healthy recipe 🙂
Brian @ A Thought For Food
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.
Ashley @ Wishes & Dishes
Personally, I LOVE quinoa! Thanks for all the tips on cooking it and sharing this beautiful dish!
Paula-bell'alimento
Great tips! Quinoa is amazing and I’m loving all the fantastic flavors in this one.
Erin @ Texanerin Baking
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. 🙂
Renee - Kudos Kitchen
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!
Nutmeg Nanny
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!
Ronald Dump
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.
diana
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
Cindy
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.