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




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

Cooking Methods

  • Cooking

Prep Time

30 minutes

Cooking Time

15 minutes


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
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


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.
To make the 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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