Cooked quinoa tossed with sautéed artichoke, tomato, cucumber and plenty of herbs in a lemony dressing. A fresh, vegan and gluten-free salad.
Ingredients
Instructions
- 1
Thinly slice the artichoke bottoms and toss with half the lemon juice to keep them from browning.
- 2
Heat 15 g of the olive oil in a pan and sauté the artichokes over medium heat, stirring occasionally, for 7-8 minutes until tender and lightly golden; let cool.
- 3
Dice the tomato and cucumber; finely chop the parsley and green onions.
- 4
Put the cooled quinoa in a large bowl and add the artichokes, tomato, cucumber, parsley and green onions.
- 5
Whisk the remaining olive oil, remaining lemon juice and salt, pour over the salad, toss and let stand for 10 minutes before serving.
Nutrition
Per serving
| Calories | 245 kcal |
|---|---|
| Protein | 7 g |
| Carbs | 29 g |
| Fat | 12 g |
Similar recipes
SaladsMediumRoasted Vegetable Salad
Smoky roasted eggplant and red peppers tossed with fresh tomato, garlic and parsley in an olive oil and vinegar dressing. A vegan, gluten-free side for grilled dishes.
SaladsEasyRed Cabbage Salad
Finely shredded red cabbage rubbed with salt and tossed with grated carrot in a lemon, vinegar and olive oil dressing. A crunchy, vegan and gluten-free side for grills and kebabs.
SaladsEasyCabbage Salad
Finely shredded white cabbage and carrot rubbed with salt and dressed with olive oil, lemon and vinegar. A crunchy, mayo-free, vegan and gluten-free side.
SaladsMediumLakerda
A classic Istanbul meze of salt-cured bonito, thinly sliced and served with red onion and olive oil. A high-protein cold starter that belongs on every meze table.
SaladsEasyMarinated Sea Bass
Thinly sliced sea bass cured in lemon juice and served with dill, red onion and olive oil: a fresh cold meze. A light, high-protein starter.
SaladsEasySalad with Curd Cheese
Fresh Turkish lor curd cheese with plenty of greens, tomato and cucumber in a lemony olive oil dressing. A high-protein plate for breakfast or a light lunch.
SaladsEasyMushroom Salad
Mushrooms sautéed in olive oil, cooled and tossed with red pepper, parsley and lemon. A vegan salad that works on a meze spread or as a side.
SaladsEasySeasonal Salad
A crisp green salad of romaine, arugula, tomato, cucumber and carrot in an olive oil and lemon dressing. A vegan, gluten-free side for almost any meal.