You can eat refrigerator salads all summer. You don’t even know what refrigerator lettuce is. A refrigerator salad is a salad that can withstand refrigeration and doesn’t become soggy or limp like lettuce. It’s also a great friend for meal preppers. In the summer, I love making large batches of fridge salads like this Quinoa Salad and Lemony Artichoke Salad to have on hand all week. They can be eaten as a light meal or as a side dish. I also love to use them in bowls. They are versatile and delicious, so they don’t go to waste.

This Quinoa and Lemony Artichoke Salad is a summer version of my Spanish Chickpeas and Rice. It is lighter and brighter, has no smokiness, and can be served cold. It’s perfect for this scorching heat.


This salad is super versatile. Here are some additional ingredients that could be used in this salad.

  • Orzo or couscous in place of the Quinoa
  • Cucumber
  • Tomatoes (diced, grape tomatoes cut in half).
  • Feta
  • Roasted red peppers
  • Red Onion
  • Add a drizzle of hummus to the top


This dish was intended to be a main dish for vegetarians/vegans with a large portion of 2 cups. However, it can also be a side dish to other meals (a smaller serving of 1 cup). This could be used as a base for a bowl with grilled chicken, hard-boiled egg, or stuffed in a pita to make a sandwich.


The Lemony Artichoke and Quinoa Salad is sturdy and will stay in the fridge for 4-5 days (depending on your refrigeration conditions). Although I haven’t tried freezing it yet, I believe it would freeze well based on the success of my Roasted Cauliflower and Quinoa Salad. These frozen foods are best when eaten within three months.


This refreshing lemony artichoke and Quinoa Salad makes a great summer salad and can be stored in the fridge. It’s also perfect for meal preparation!

Prep time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Servings: Each 2 cups


  • 1 cup Quinoa ($1.20)
  • 1 fresh lemon (0.37)
  • 1/4 cup olive oil ($0.48)
  • 2 cloves minced garlic ($0.16)
  • One teaspoon salt ($0.05).
  • Freshly cracked pepper ($0.05
  • 1 13oz. Quartered artichoke hearts can be quartered ($2.59)
  • 1 red bell pepper (1.00)
  • 1 cup chopped fresh Parsley ($0.35)
  • 1 15oz. Can chickpeas ($0.49)


  • Rinse the Quinoa in a fine-mesh sieve. Put the rinsed Quinoa into a saucepan with 1.75 cups of water. Turn the heat up to high and cover the pot. Once the water boils, reduce the heat to low. Turn the heat to low once it has reached a boil, and allow it to simmer for 15 minutes.
  • The lemon garlic dressing can be made while the quinoa cooks. The juice will be 1/4 to 1/3 cup. Add lemon juice, 1 teaspoon of the zest, olive oil, minced garlic, and salt to a bowl. Mix the ingredients or seal the jar and shake it until well combined. Put the dressing aside.
  • Once the Quinoa is cooked, you can spread it into a casserole or another shallow dish. Then let it cool in the refrigerator for 15 minutes.
  • Once the Quinoa has cooled, prepare the remaining ingredients for the salad. The artichoke hearts should be drained and chopped into small pieces. Finely chop the red bell pepper. The Parsley should be chopped finely. Rinse the chickpeas and drain them. In a large bowl, combine the chickpeas, bell pepper, parsley, artichoke hearts and chickpeas.
  • After the Quinoa is cooled, add it to the bowl along with the other ingredients for the salad. Mix gently, then drizzle the lemon-garlic dressing on top. Toss the mixture until coated with dressing. Serve immediately, or refrigerate for up to 4-5 hours.


*Artichoke hearts can be used in oil or water, with or without herbs.


Serving Size: 2 Cups Calories 447.13 Kcal Carbohydrates 51.13 G Protein: 15.85 G Fat: 24.13g Sodium: 1276.3m Fiber: 12.08g


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