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5 from 1 vote
zesty quinoa salad recipe
Zesty Quinoa Salad with Artichokes, Asparagus and Kale
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Vegan and Gluten Free this is a perfect dinner meal - zesty quinoa salad packed full of veggies!

Course: Dinner
Cuisine: American, Healthy
Servings: 6
Calories: 366 kcal
Author: Vicky
  • 2 cups uncooked quinoa
  • 2 1/2 cups vegetable broth
  • 1 lemon zested and juiced
  • 3-4 cloves garlic minced
  • 2 teaspoons sunflower oil
  • 3/4 pound asparagus bottom inch of spears discarded the rest cut into 1 inch pieces
  • 1 cup canned artichoke hearts quartered
  • 2-3 cups kale chopped
  • 1/4 cup walnuts broken into smaller pieces
  • salt pepper to taste
  • 2 tablespoons olive oil
  • Parmesan freshly shredded (optional) (omit for vegan)
  • 2 scallions chopped
  1. Rinse quinoa in cold water. In a medium pan add quinoa, lemon juice and zest and vegetable broth. Bring to a boil over medium high heat, reduce heat, cover and cook for 10-12 minutes. Remove from heat, fluff with a cover, cover and let sit for 3-5 minutes.
  2. In a pan heat sunflower oil (or vegetable oil) over medium heat. Add garlic and cook until just starting to brown - transfer to a bowl. To the same pan add asparagus and cook 2-3 minutes then add kale and cook until just starting to get wilted.
  3. Add artichoke hearts and walnuts and continue to cook for a couple minutes. Add garlic back to the pan and mix to combine.
  4. When quinoa is fully cooked add it to the pan with the vegetables and mix. Serve sprinkled with Parmesan and scallions.
  5. Recipe Adapted from Snixy Kitchen
Nutrition Facts
Zesty Quinoa Salad with Artichokes, Asparagus and Kale
Amount Per Serving
Calories 366 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 532mg23%
Potassium 606mg17%
Carbohydrates 46g15%
Fiber 6g25%
Sugar 2g2%
Protein 11g22%
Vitamin A 3240IU65%
Vitamin C 47.8mg58%
Calcium 95mg10%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.