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

  , , , , , , ,

November 29, 2018

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

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: 4



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


1Cook the quinoa according to the packet instructions. In the meantime, prepare the vegetables for the salad.

2Once the quinoa is cooked, combine with all the salad ingredients in a serving bowl.

3To make the vinaigrette; combine all the ingredients and whisk with a fork until emulsified.

4Pour over the salad and mix well to combine.