refrigerator salad

This Lemony Artichoke and Quinoa Salad is a light and refreshing summer salad that holds up well in the refrigerator and is perfect for meal prep!

Lemony Artichoke and Quinoa Salad

quinoa (1.20)

lemon (0.37)

olive oil (0.48)

garlic, minced (0.16)

salt (0.05)

pepper

artichoke hearts* (2.59)

red bell pepper (1.00)

parsley

15 chickpeas (0.49)

Rinse the quinoa well in a fine wire mesh sieve. Place the rinsed quinoa in a pot with 1.75 cups water. Place a lid on the pot, turn the heat on to high, and allow the water to come to a boil. Once it reaches a full boil, turn the heat down to low and let it simmer for 15 minutes (lid on).

While the quinoa is cooking, prepare the lemon garlic dressing. Zest the lemon, then squeeze the juice (you&#x27;ll need 1/4 to 1/3 cup juice). Add the lemon juice and 1 tsp of the zest to a bowl or jar along with the olive oil, minced garlic, salt, and some freshly cracked pepper (10-15 cranks of a pepper mill). Whisk the ingredients together or close the jar and shake until they are combined. Set the dressing aside.

After the quinoa has cooked, spread it out into a casserole dish or other wide shallow dish and refrigerate uncovered for about 15 minutes to cool it down.

While the quinoa is cooling, prepare the rest of the salad ingredients. Drain the artichoke hearts and roughly chop them into smaller pieces. Finely dice the red bell pepper. Roughly chop the parsley. Rinse and drain the chickpeas. Place the artichoke hearts, bell pepper, parsley, and chickpeas in a large bowl.

Once the quinoa has cooled, add it to the bowl with the other salad ingredients. Toss gently to combine, then drizzle the lemon garlic dressing over top. Gently toss again until everything is coated in dressing. Serve immediately or refrigerate up to 4-5 days.

https://embed.mediavine.com/videos/pqay5mejfiq5hrooincu

Greek Chicken Pasta Salad is the perfectly refreshing and filling summer meal with its medley of vegetables and tangy lemon garlic dressing.

Greek Chicken Pasta Salad

lemon (0.59)

olive oil (0.64)

garlic, divided (0.24)

Tbsp dried oregano (0.07)

salt (0.02)

boneless, skinless chicken thighs (2.10)

pasta (any shape) (0.50)

bell pepper (any color) (1.50)

grape tomatoes* (1.00)

cucumber (1.5 cups diced) (1.00)

parsley (0.20)

feta (1.12)

Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You'll need at least 1/4 cup juice.

Prepare the dressing and marinade by mincing two of the three cloves of garlic and combining them with 1/4 cup lemon juice, olive oil, oregano, salt, some freshly cracked pepper, and a pinch of the lemon zest. Whisk these ingredients until well combined.

Place the chicken thighs in a small zip lock bag and add half of the dressing, saving the rest to add to the salad later. Mince one more clove of garlic and add it to the bag with the chicken and marinade. Squeeze the air out and massage the bag to make sure the thighs are well coated in the marinade. Refrigerate the thighs for at least 30 minutes.

While the chicken is marinating, cook the pasta according to the package directions, drain in a colander, and let cool.

Heat a skillet over a medium flame. Once hot, add the marinated chicken thighs and cook on each side until they are well browned and cooked through (about 5 minutes each side). There should be enough oil in the marinade to keep the meat from sticking. Remove the cooked chicken from the skillet and let it rest for about five minutes. Once slightly cooled, chop the chicken into smaller, bite-sized pieces.

While the chicken is cooking, prepare the rest of the vegetables. Dice the cucumber and bell pepper. Slice the tomatoes in half (or dice if using Roma or regular tomatoes). Pull the parsley leaves from the stems and give them a rough chop.

Finally, build the salad. Add the cooked and cooled pasta to a large bowl. Top the pasta with the cucumber, bell pepper, tomatoes, parsley, and chopped chicken. Crumble the feta over top and add a pinch or two of the lemon zest. Pour the remaining dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to eat.

https://embed.mediavine.com/videos/mxtulmib7w6qahjlkjpu

Greek Chicken Pasta Salad is the perfectly refreshing and filling summer meal with its medley of vegetables and tangy lemon garlic dressing. Perfect for meal prep!

Top 5 refrigerator salad recipes from across the web

The most viewed refrigerator salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemony Artichoke and Quinoa Salad

Greek Chicken Pasta Salad

Greek Chicken Pasta Salad

Greek Chicken Pasta Salad

Greek Chicken Pasta Salad

Top 5 refrigerator salad recipes from across the web

The most viewed refrigerator salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemony Artichoke and Quinoa Salad

Greek Chicken Pasta Salad

Greek Chicken Pasta Salad

Greek Chicken Pasta Salad

Greek Chicken Pasta Salad

The most viewed refrigerator salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine