Plant-Based Artichoke Hearts Quinoa Salad
Preparation Time: 10 min
Cooking Time: 30 min
Serves 1
INGREDIENTS
- 1 cup of quinoa
- 2 cups of rich vegetable broth
- Juice of ½ a lemon
- ½ tablespoon of olive oil
- ½ red onion, diced
- 5 button mushrooms, chopped
- 4 large garlic cloves, minced
- 1 (14-ounce) can of Reese Hearty Large Artichoke Hearts, drained and quartered lengthwise
- 1 (15-ounce) can of garbanzo beans, drained
DESCRIPTION
This Artichoke Hearts Quinoa Salad is the perfect side dish or appetizer to elevate your Thanksgiving meal. Not only is it packed with plant-based protein, but flavor as well. It is versatile, delicious, and easy to make.
DIRECTIONS
1. Add the quinoa, broth, and lemon juice to a medium pot with a lid. Over high heat, bring to a boil. Cover with the lid and reduce the heat to low. Cook for 20 minutes.
2. In a large pan over medium heat, heat the oil. Add the onions, mushrooms, and saute for 3 to 4 minutes, or until tender.
3. Stir in the garlic Reese Hearty Large Artichoke Hearts, and garbanzo beans, and cook for an additional 4 minutes.
4. Stir in the quinoa and enjoy!
2. In a large pan over medium heat, heat the oil. Add the onions, mushrooms, and saute for 3 to 4 minutes, or until tender.
3. Stir in the garlic Reese Hearty Large Artichoke Hearts, and garbanzo beans, and cook for an additional 4 minutes.
4. Stir in the quinoa and enjoy!