Budget Bytes · by Beth Moncel★ 5.0 (77)
Lemony Artichoke and Quinoa Salad
NUTRITION · PER SERVING40M COOK
CAL 36%·PRO 61%
CARBS 104G57% OF CAL
20G FIBER16G SUGAR68G OTHER
FAT 23G28% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, refreshing salad of quinoa, chickpeas, artichokes, and bell peppers with lemon dressing. It holds well in the refrigerator and is perfect for meal prep or a plant-based lunch.
mainamericansaladgrain bowlbeans🥧 baking dishdairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa ($1.20)
- 1 fresh lemon ($0.37)
- 1/4 cup olive oil ($0.48)
- 2 cloves garlic, minced ($0.16)
- 1 tsp salt ($0.05)
- freshly cracked pepper ($0.05)
- 1 13oz. can quartered artichoke hearts* ($2.59)
- 1 red bell pepper ($1.00)
- 1 cup chopped fresh parsley ($0.35)
- 1 15oz. can chickpeas ($0.49)
At a glance
PER SERVING · TIME 40M
CAL 36%·PRO 61%
CARBS 104G57% OF CAL
20G FIBER16G SUGAR68G OTHER
FAT 23G28% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 884mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1152mg
- Calcium
- 118mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 884MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.