Artichoke Quinoa Salad with an Olive Oil, Lemon and Chilli Vinaigrette

Crunchy Spring vegetables served with wholesome quinoa makes a perfect main course. Vegan and raw – this ticks all the boxes! Quick, easy and fresh.

Level

Beginner

Category

  • Vegan
  • Vegetarian
  • Festive
  • Health
  • Light Meal
  • Salads
  • Side Dish
  • Summer

Cooking Methods

  • Cooking

Prep Time

30 minutes

Cooking Time

15 minutes

Ingredients

Salad

    250ml (1 cup) You First red and white quinoa
    1 bottle of Campagna marinated artichokes, halved
    1 tin red kidney beans
    300g fresh asparagus, cut diagonally, blanched
    400g tender stem broccoli, cut into smaller
    pieces, blanched

Vinaigrette

    60ml (¼ cup) Food Lover’s Signature extra virgin olive oil
    30ml (2 Tbsp) fresh lemon juice
    Zest of 1 lemon
    5ml (1 tsp) dried chilli flakes
    Freshly-ground salt and pepper, to taste

Directions

Salad

    Cook the quinoa according to the packet instructions. In the meantime, prepare the vegetables for the salad.
    Once the quinoa is cooked, combine with all the salad ingredients in a serving bowl.

Vinaigrette

    Combine all the ingredients and whisk with a fork until emulsified.
    Pour over the salad and mix well to combine.
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