Quinoa and Marinated Artichoke Salad
It’s the very beginning of June and it already feels like the familiar hot and humid summer in DC. The air is thick and still and despite the a/c cranked up to its maximum capacity, the house never seems to feel cool during the day. We have a lot of sky lights in the house and although I love all the light I get from them, they make the house feel like a hot house. On days like this, I don’t feel like cooking or baking much because the hot stove or oven make the house feel unbearable. On days like this I only feel like eating cool salads or one pot meals that don’t require much cooking, that are nutritious and fresh tasting. This Quinoa salad totally fits the bit because all I need to do it boil the quinoa on low heat and add the rest of the ingredients. The fresh dill makes the flavor very fresh and the marinated artichoke gives it great taste and tang. The combination of textures of quinoa and artichoke also add to the dish. It can be served as a great side dish or even by itself as a light and nutritious lunch.
1. 1 cup Quinoa
2. 1 jar of marinated artichoke hearts
3. ½ of a fresh lemon
4. 1 tablespoon of extra virgin olive oil
5. Salt to taste
6. 1 clove of fresh garlic
7. 1 small shallot or a small section of a red onion
8. A small bunch of dill weed
1. Wash the quinoa in cold water and drain the water out completely.
2. In a small sauce pan, add the washed quinoa and two cups of cold water (the ratio of quinoa to water should be 1:2)
3. Cook the quinoa over low heat. Keep the pot covered with a lid (usually takes 15-20 minutes).
4. When the quinoa is cooked, put it in a large salad bowl, fluff it up with a fork and let it cool down.
5. When the quinoa is cooled, coarsely chop the dill leaves and add to the salad bowl.
6. Finely dice the shallot or red onion and add to the bowl.
7. Peel the garlic clove and mince it completely. Or using a microplane you can grate it over the salad bowl.
8. Add salt and the juice of half a lemon to the bowl.
9. Take all the marinated artichoke hearts and squeeze all the liquid out of them and add to the salad bowl.
10. Also add 2-3 tablespoons of the marinating liquid from the jar of marinated artichokes (depending on how tart you want the salad to be).
11. Add a tablespoon of extra virgin olive oil.
12. Toss the salad, using a large serving spoon. You can serve the salad chilled or at room temperature.
This looks delicious, Shabnam!!
Thank you Ann 🙂 Its the new staple side dish at my place now…easy to make, tastes great and absolutely no guilt!