This Lemony Quinoa with White Beans & Artichokes is packed with protein, fiber, vitamin C, potassium, and magnesium. This salad is light, but super filling. Meal prep this delicious salad to enjoy for lunch all week long!
Today was one of those days. I’m up early, inspired, ready to take on the day!
And then that pile of to-do’s at work happened. That laundry I’ve been avoiding since Sunday. That run I’ve been meaning to go on since….well, let’s move on.
And then lunch came.
Magic, I say. Pure magic. I literally had all these ingredients in my refrigerator and THIS HAPPENED. What?! Don’t worry, I’m not expecting you to always have purple cabbage in your refrigerator. Believe me – that was a stretch for me, too.
But that’s the beauty of this “recipe”. Use what you got, friend. Get creative! So you have tomatoes, red onion, and black beans? Make a mexican-inspired quinoa bowl by adding lime juice and adding cumin to the vinaigrette.
Cucumbers, tomatoes, and olives? Killer base for a Greek quinoa salad. Add some fresh mint, garbanzo beans, and dried oregano to the vinaigrette.
At the end of the day, this recipe is about EASE…for your toughest days. Use what you have – but I’m telling you. This combination was EVERYTHING. Go get it!
Tried this Lemony Quinoa with White Beans & Artichokes recipe and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
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Lemony Quinoa with White Beans & Artichokes
Ingredients
- 2 cups quinoa cooked
- 1 15 oz. can artichoke hearts drained and chopped
- 1 15 oz. can cannellini beans rinsed
- 1/2 cup parsley
- 1 cup red cabbage
- 1/4 cup lemon juice (from 2 lemons)
- 1/4 cup olive oil
- 1 tsp apple cider vinegar
- Salt and pepper, to taste
Instructions
- For the vinaigrette, add lemon juice, olive oil, apple cider vinegar, salt, and pepper to large bowl. Whisk to combine.
- Chop artichokes, parsley, and cabbage. Add to bowl.
- Add beans and quinoa. Toss to combine.
- Top with extra chopped parsley and lemon zest.