INGREDIENTS

• 1 cup quinoa
• 1 lemon, zested and juiced
• ¼ cup olive oil
• 2 cloves garlic, grated
• 1 pinch crushed red pepper flakes
• Salt and Pepper, to taste
• 1 (14 oz) can artichokes, chopped
• 1 red bell pepper, diced
• 1 cup chopped parsley
• 1 (15 oz) can chickpeas

INSTRUCTIONS

1. Bring quinoa and 1 ½ cups water to a boil, cover, reduce heat to low and cook for 15 minutes or until water has been absorbed.
2. Remove from heat and let sit for 5 more minutes before fluffing with a fork and spreading on a large dish to cool.
3. Mix the lemon zest, juice, olive oil, garlic, crushed red pepper flakes, salt and pepper in a large bowl.
4. Add remaining ingredients and cooled quinoa to dressing and toss to combine.
5. Serve or store in the refrigerator for up to 5 days.
    

SERVES: 4