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5 from 1 vote

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dishes
Cuisine: Middle Eastern
Keyword: Gluten Free, Vegan, Vegetarian
Servings: 6 Servings
Calories: 187kcal


The Dressing:


  • 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.


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


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