Garlic Lemon Quinoa with Artichokes and Asparagus | WaffleHearts

Name: Garlic Lemon Quinoa with Artichokes and Asparagus | WaffleHearts
Ingredients: 1/2 cup quinoa (rinsed and drained); 1/4 cup dried green lentils; 2 cups water, stock or bone broth (divided - note: if making this gluten-free check the ingredients on your stock); 10 stems asparagus; 1 teaspoon butter; 1/2 teaspoon garlic powder; 1 - 2 cups cooked chicken (I like to use left-over roasted chicken); 8-10 artichoke hearts (drained and torn apart); 1 lemon (juiced); 1/4 cup grated Pecorino Romano cheese (or Parmesan Cheese); salt (to taste)

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Here is another great summer salad that you can make ahead and chill until you are ready to eat it.

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Ingredients

1/2 cup quinoa (rinsed and drained)
1/4 cup dried green lentils
2 cups water, stock or bone broth (divided - note: if making this gluten-free check the ingredients on your stock)
10 stems asparagus
1 teaspoon butter
1/2 teaspoon garlic powder
1 - 2 cups cooked chicken (I like to use left-over roasted chicken)
8-10 artichoke hearts (drained and torn apart)
1 lemon (juiced)
1/4 cup grated Pecorino Romano cheese (or Parmesan Cheese)
salt (to taste)