Pea and Artichoke Quinoa Salad

This vibrant quinoa salad combines the sweetness of green peas and the earthy flavor of artichokes, creating a refreshing and nutritious lunch option. Packed with protein and fiber, it's perfect for a light meal or a side dish.

Steps

1. Rinse the quinoa under cold water and drain. 2. In a small saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. 3. In the last 5 minutes of cooking, add the green peas to the quinoa to cook them lightly. 4. Once cooked, fluff the quinoa and peas with a fork, and let it cool slightly. 5. In a mixing bowl, combine the quinoa and peas with the chopped artichoke hearts, cherry tomatoes, olive oil, lemon juice, salt, and pepper. 6. Toss gently to combine everything evenly. 7. Garnish with fresh parsley before serving.

1/2 cup quinoa 1 cup vegetable broth 1/2 cup green peas (fresh or frozen) 1/2 cup canned artichoke hearts, drained and chopped 1/4 cup cherry tomatoes, halved 1 tablespoon olive oil 1 tablespoon lemon juice Salt and pepper to taste Fresh parsley for garnish