This quinoa salad is hearty and tasty on its own or as a side for dinner. It will keep well in the fridge if you want to make a bigger batch for multiple days.


3 cups cooked quinoa
1/4 cup of olive oil
Juice from 1/2 of a squeezed lemon
5 artichokes diced (or a small jar, remove oil)
1 large garlic clove, minced
1/4 cup of minced shallots
1 cup of minced parsley
2 tbsp of minced dill
2 tbsp of minced mint
1 cup of walnuts, crushed
1/4 cup of sunflower seeds


Mix quinoa, olive oil, lemon juice and salt and pepper into a big bowl first. Add remaining ingredients, mix well and serve.

How to cook Quinoa

Quinoa can be quite easy and cooks like rice. The rule of thumb is 1:2 ratio of quinoa:cold water. For example, add 1 cup of quinoa and 2 cups of cold water to your pot. Cover with lid and set stove to high. As soon as it boils, remove pot from element and set element to low/simmer. Wait 1 minute and return pot to element. Don't take lid off during this whole process. Let the quinoa simmer for about 15 minutes then remove lid to check if there is any water remaining. If there is, let simmer until there is no water left (check more times as needed). As soon as there is no water, remove pot from stove and let sit for 5 minutes (lid on). After this time, put quinoa in a big bowl and allow it to cool - it is ready when cooled.