Quinoa, Artichoke and Hearts of Palm Salad Recipe

Name: Quinoa, Artichoke and Hearts of Palm Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups black quinoa (9 ounces), rinsed (see Note); 1/2 lemon; 3 medium artichokes; 1/2 cup avocado oil or extra-virgin olive oil; 1/4 cup white wine vinegar; Salt and freshly ground pepper; 4 canned hearts of palm (5 ounces), drained and sliced crosswise 1/4 inch thick; 1 small red bell pepper, cut into 1/4-inch dice; 1 small yellow bell pepper, cut into 1/4-inch dice; 6 small Boston lettuce leaves

Servings: persons

1 1/2 cups black quinoa (9 ounces), rinsed (see Note)
1/2 lemon
3 medium artichokes
1/2 cup avocado oil or extra-virgin olive oil
1/4 cup white wine vinegar
Salt and freshly ground pepper
4 canned hearts of palm (5 ounces), drained and sliced crosswise 1/4 inch thick
1 small red bell pepper, cut into 1/4-inch dice
1 small yellow bell pepper, cut into 1/4-inch dice
6 small Boston lettuce leaves

1
In a medium saucepan of boiling salted water, cook the quinoa over moderately high heat, stirring occasionally, until al dente, about 20 minutes.
2
Drain in a fine sieve, then spread out on a baking sheet to cool to room temperature.
3
Squeeze some of the juice from the lemon half into a small bowl of water; reserve the lemon half.
4
Working with 1 artichoke at a time, snap off the outer leaves.
5
Using a sharp knife, cut off the leaves, leaving the artichoke bottom.
6
Cut off the stem and peel the artichoke bottom.
7
Using a spoon, scrape out the furry choke.
8
Rub the artichoke bottom all over with the lemon half and drop it into the lemon water.
9
Repeat with the remaining 2 artichokes.
10
In a small saucepan of boiling salted water, cook the artichoke bottoms over moderately high heat until tender, about 10 minutes.
11
Drain and let cool, then cut into 1/2-inch dice.
12
In a large bowl, mix the avocado oil with the vinegar and season with salt and pepper.
13
Add the quinoa, artichoke hearts, hearts of palm and red and yellow peppers and toss to coat.
14
Mound the quinoa salad on lettuce leaves and serve.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups black quinoa (9 ounces), rinsed (see Note), 1/2 lemon, 3 medium artichokes, 1/2 cup avocado oil or extra-virgin olive oil, and more.

Yes, Quinoa, Artichoke and Hearts of Palm Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa, Artichoke and Hearts of Palm Salad

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