Artichoke Salad with Quinoa and Cucumber
Healthy, because
Even smarter
Nutritional values
Quinoa provides tons of protein, while the lettuces in this dish contain an array of powerful vitamins and minerals.
Add some feta cheese to this salad for added flavor, as well as protein and calcium.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 235 kcal | (11 %) | ||
| Protein | 4.6 g | (5 %) | ||
| Fat | 15.7 g | (14 %) | ||
| Carbohydrates | 19 g | (13 %) |
Ingredients
- Ingredients
- juiced lemons
- Salt, freshly ground pepper
- 6 Tbsps olive oil
- 6 stalks mint
- 1 small can Artichoke hearts
- 1 garlic clove
- 3 ½ ozs Quinoa
- 7 ozs Vegetable broth
- 1 generous pinch Harissa
- 2 Tbsps Lime juice
- 1 Cucumber
- Red Leaf lettuce variety
- Frisée
- mint (for garnishing)
Preparation steps
Whisk oil with lemon juice and season with salt and pepper. Rinse mint, shake dry and chop finely. Drain artichokes in a sieve and cut into quarters. mix artichokes with mint and vinaigrette. Peel garlic and squeeze through a garlic press, add to the artichokes.
Combine quinoa with boiling broth and let soak for about 15 minutes, then season with salt, pepper, harissa and lime juice. Remove from heat and cool.
Rinse and halve cucumber, scrape out seeds and chop. Rinse and spin dry lettuce and tear into bite-sized pieces. Combine all ingredients and serve garnished with mint leaves.
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