Quinoa and Roasted Cherry Tomato and Artichoke Salad with Lemon Vinaigrette

This Quinoa and Roasted Cherry Tomato and Artichoke Salad with Lemon Vinaigrette is an easy-to-make Mediterranean dish that’s packed full of flavor! It’s made with quinoa, roasted cherry tomatoes, artichokes, and a zesty lemon vinaigrette for a delicious meal that’s sure to please!

Cooking Equipment:

Baking sheet lined with parchment paper; Small bowl; Large bowl; Whisk; Airtight container (optional)

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Quinoa, Roasted Cherry Tomatoes, Artichokes, Lemon Vinaigrette

Meal:

Main Course/Side Dish/Salad

Cooking Method:

Roasting/Stovetop/No-cooking required

Dietary Restrictions:

Vegetarian/Gluten-free

Servings:

Ingredients:

½ cup quinoa

1 cup cherry tomatoes

1 can artichoke hearts (drained)

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F.

Spread the cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20 minutes or until the tomatoes are lightly browned.

Meanwhile, cook the quinoa according to package instructions. Once cooked, set aside to cool slightly.

In a small bowl, whisk together the remaining olive oil, lemon juice, garlic powder, salt and pepper until combined.

In a large bowl combine the cooked quinoa, roasted cherry tomatoes and artichoke hearts. Pour the dressing over top and toss until everything is evenly coated in dressing. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition:

Calories – 400; Fat – 15g; Carbohydrates – 45g; Protein – 12g

Rating:

Did You Know?

The region of Auvergne is known for its use of pork in dishes, such as aligot and truffade.