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.
Servings: 6 Servings
Calories: 187kcal
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
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