Artichoke and Feta Quinoa Salad

by Becca
1 portion
10 min

As a great person once said: to be worth eating, salads need to have plenty of yummy bits (...yes, it was me). They can have heaps of lettuce, and even other raw veg like cucumber or tomatoes - but unless there’s something a bit special in there too, I’m not going to be interested. I love vegetables, but cold, raw vegetables don't particularly excite me. I need me some yummy bits.

And this salad is 100% yummy bits.

Okay, I’m playing a bit fast and loose with the term ‘salad’ here - it’s more of a quinoa dish than a salad, but never mind. Top it with marinated artichoke hearts (a.k.a. my favourite thing that come in a jar, apart from maybe black olives, which are equal favourites), crumbled feta cheese, and fresh arugula, and you’ve got yourself a salad.

Artichoke and Feta Quinoa Salad
Recipe details
  • 1  portion
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • ▢ 250 g cooked quinoa - or 100g uncooked ~2 cups, I used a mixture of red and white
  • ▢ Juice of 1/2 a lemon
  • ▢ 2 tablespoon extra virgin olive oil or use the oil from the marinated artichokes
  • ▢ Salt
  • ▢ Black pepper
  • ▢ 2 pieces marinated artichoke hearts if you’re using artichoke heart quarters, you’ll need 8
  • ▢ 50 g feta cheese ~ 1/2 cup
  • ▢ Small handful rocket arugula

If using uncooked quinoa, simmer it in a pan of water until tender, then drain. Either set it aside to cool, or continue using the warm quinoa.
In a mug or jar, combine the lemon juice and olive oil, along with a little salt and pepper. Mix well to emulsify.
Roughly chop the artichoke hearts and feta cheese, and assemble the salad with the quinoa and rocket. Drizzle over the dressing just before serving.
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