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Quinoa, Artichoke and Chickpea Salad

Prep Time:

20 minutes

Cook Time:

30 minutes





About the Recipe

Quinoa cooks so quickly! This recipe comes together even faster since the vegetables are cooked along with the grain, adding so much flavor. Chickpeas give an extra boost of protein and fiber and the lemon zest and parsley added at the end provide great freshness.


  • 3/4 cup uncooked quinoa 
(make sure it is labeled gluten free and see if you can find pre-rinsed!)

  • 2 tablespoons olive oil

  • 1 1/2 cups chopped spring or sweet onion

  • 1 teaspoon chopped fresh thyme

  • 1 (12-ounce) package frozen artichoke hearts, thawed

  • 1 1/2 cups fat-free, lower-sodium chicken broth or vegetable broth

  • 1 1/2 cups chopped fresh parsley

  • 2 tablespoons grated lemon rind

  • 2 tablespoons fresh lemon juice

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1/2 teaspoon kosher salt


If your quinoa is not pre-rinsed, sort through to remove any foreign pieces and then rinse under cold running water in a fine mesh sieve and set aside

Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender.

Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer.

Cover and cook 18-20 minutes or until liquid is completely absorbed.

Remove pan from heat. Stir in parsley, lemon rind, lemon juice, chickpeas and salt.

Serve warm or at room temperature.

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