Artichoke & Quinoa Salad

Updated Jun 26, 2018, Published Sep 26, 2013

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Ingredients

6 tablespoons extra-virgin olive oil, divided use
6 green onions, white and green parts, thinly sliced
1 ½ cups golden pre-rinsed quinoa
1 lemon
1 teaspoon Kosher or fine sea salt
½ teaspoon freshly ground black pepper
1 large red pepper, seeded and diced
1 (12-ounce) jar marinated artichoke hearts, drained and coarsely chopped

Directions

Heat 2 tablespoons olive oil in a large pot with a lid. Add the white and light green parts of the green onions and cook, stirring, for 2 minutes. Add the quinoa and toast for 1 minute. Add 3 cups of water and bring to a boil. Cover the pot, reduce heat to low, and simmer until the water is fully absorbed and the quinoa is translucent and tender, 10 – 15 minutes. Remove from heat and let sit, covered for 5 minutes. Place the quinoa in a large mixing bowl, fluff with a fork, and let cool. In a small mixing bowl whisk together the remaining 4 tablespoons of olive oil, the zest and juice from the lemon (about 3 tablespoons juice), salt, and pepper. Pour the mixture over the quinoa. Add the sliced dark green parts of the green onions, the bell pepper, and the artichoke hearts. Stir to combine. Serve immediately or cover with plastic wrap and refrigerate until serving.