Artichoke Quinoa Salad with an Olive Oil, Lemon and Chilli Vinaigrette
https://foodloversmarket.co.za/recipes/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.
Cooking Methods
- Cooking
Prep Time
30 minutesCooking Time
15 minutesIngredients
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.
