This salad is easy to make, festive looking, super healthy and can feed a lot of people. What more could you want from a dish over the holiday season? You can make this ahead of time to let the vinaigrette set in and it’s even better the next day!
For the salad:
1 cup quinoa
1 bottle marinated artichokes, cut into eights
1 tin red kidney beans
300 grams fresh asparagus, cut diagonally, blanched
400 grams tender stem broccoli, cut into smaller pieces, blanched
For the vinaigrette:
4 tablespoons Chaloner olive oil
1-2 tablespoons fresh lemon juice (depending on how sour you prefer your salad)
Zest of 1 lemon
2 teaspoons dried chilli flakes
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 finished cooking, combine it 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.