Saladsbluejeanchef5.0
Quinoa Salad with Artichokes, Dried Cherries, Pistachios, Avocado and Arugula
Once you know how to make quinoa properly, it's a good idea to have some on hand all the time to make a delicious quinoa salad like this one. Being full of protein, quinoa is a great way to have a main meal salad that will keep you satisfied and full for longer.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 The Blue Jean Chef, Meredith Laurence📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- pot
- saucepan
- bowl
📝 Preparation Steps
1
Make the quinoa: Rinse the quinoa in cold water in a saucepan, swirling it with your hand until any dry husks rise to the surface. Drain the quinoa as well as you can and then put the saucepan on the stovetop. Turn the heat to medium-high and dry the quinoa on the stovetop, shaking the pan regularly until you see the quinoa moving easily and can hear the seeds moving individually in the pan. Add the water, salt and pepper. Bring the liquid to a boil and then reduce the heat to low or medium-low. You should just see a few bubbles, not a boil. Cover with a lid, leaving it askew (or if you have pour spouts, just put the lid on the pot). Simmer for ⏱️ 20 minutes. Turn the heat off and fluff the quinoa with a fork. If there’s any liquid left in the bottom of the pot, place it back on the burner for another ⏱️ 3 minutes or so. Spread the cooked quinoa out on a sheet pan to cool.
quinoa (red, white or multi-colored)1 cupsalt1 teaspoonsalt and pepper (to taste)
2
Combine the cooled quinoa in a large salad bowl with all the remaining ingredients and dress the salad with the balsamic vinegar and olive oil. Season to taste with salt and pepper and serve.
quinoa (red, white or multi-colored)1 cupsalt1 teaspoonsalt and pepper (to taste)
Nutrition Facts
calories
413 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
7 g
sugar Content
7 g
sodium Content
519 mg
protein Content
8 g
carbohydrate Content
34 g
saturated Fat Content
3 g
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