14ouncesartichoke hearts, drained and roughly chopped(1 can)
2cupsfresh baby spinach
1/2cupfeta cheese crumbles(optional - skip this ingredient for a vegan dish)
Cook quinoa according to package directions.
While quinoa is cooking, combine the olive oil, lime juice, garlic, salt, and pepper in a small bowl.
When the quinoa is done, let it sit for about 10 minutes to cool slightly, then add the olive oil/lime juice mixture, chickpeas, black olives, artichoke hearts and mix together.
Add the spinach, scallions, and feta, and stir until the spinach is slightly wilted.
You will save money if you perform the quinoa rinsing step yourself using a fine mesh strainer. (The holes in regular colanders are too large for those small seeds)
Tip for rinsing: Place the strainer in a bowl of water and swish the seeds around with your hand, then lift the strainer out of the bowl to drain. Repeat until the water stays clear.
Keep an eye on your quinoa when it is cooking. The quinoa seeds are cooked when they look like they have popped open.
If there is still excess water in the saucepan after cooking you should drain it using a fine mesh strainer.
Return the cooked and drained quinoa to the saucepan, and let it sit covered for 10 minutes or so. This will help it to set and soak up any remaining liquid so your quinoa chickpea salad won't be mushy.
This dish can easily be made vegan by just skipping the feta cheese ingredient.