Lemon Garlic Quinoa Salad


1/4 dry quinoa

2 cups vegetable broth

Lemon zest

Juice from half a lemon

1 teaspoon minced garlic in water

1/4 cup chopped mushrooms

1 cup spinach


2 artichoke hearts, chopped, in water


Cook quinoa in vegetable broth. Add lemon zest and lemon juice. Drain after quinoa has cooked, according to package directions. Saute mushrooms with garlic and artichoke hearts in a little bit of olive oil. Add to quinoa. Mix with spinach and refrigerate. Serve cold.






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