I wanted to make a salad using quinoa, but I wasn't looking for one that would be served cold. So I cooked the quinoa and tossed it while still warm with diced artichoke hearts, fresh vegetables and salty feta cheese. Drizzled with a light, lemony dressing, it's exactly what I was looking for.
This salad is so flavorful, plus it's gluten-free and healthy, to boot. You can even make this dish ahead of time, and the chilled leftovers are fantastic for lunch the following day, if desired.
Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes
For the salad
For the dressing
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