Quinoa Salad with Artichokes | Blue Jean Chef - Meredith Laurence
This quinoa salad with artichokes, avocado and dried cherries is sure to keep you satiated for a long time. It's a feel-good meal that is delicious too!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bluejeanchef.com.
Cooking tools:
- Saucepan
- Stove
- Fork
- Baking sheet
- Serving bowl
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 1 cup quinoa (red, white or multi-colored)
- 1½ cups water
- 1 teaspoon salt
- freshly ground black pepper
- 6 ounces marinated artichoke hearts, ( drained)
- ½ cup dried cherries
- ½ cup pistachios, (toasted )
- 1 avocado (diced)
- 2 stalks celery (finely chopped)
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh parsley
- 2 cups arugula
- 2 tablespoons white balsamic vinegar
- 6 tablespoons extra virgin olive oil
- salt
- pepper
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