• 1 cup quinoa, cooked
• ½ cup small white cannelloni beans
• ¼ cup yellow onion, finely chopped
• 1 roasted bell pepper, chopped
• ½ cup marinated artichokes*, halved
• ¼ cup fresh bell pepper, chopped
• 1 medium Roma tomato, chopped
• ½ teaspoon lemon zest

Spices and Herbs:

• 1 tablespoon fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• Freshly ground black pepper
• 1/8 teaspoon granulated garlic
• ¼ teaspoon dried oregano
• Optional: ¼ teaspoon red chili flakes

Note: If you don’t use marinated artichokes, be sure to add ½-1 tablespoon extra virgin olive oil, a generous dash of sea salt, and increase the oregano to ½ teaspoon!