December 7, 2016

Quinoa Salad with an Olive Oil, Lemon and Chilli Vinaigrette


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



  1. Cook the quinoa according to the packet instructions. In the meantime prepare the vegetables for the salad.
  2. Once the quinoa is finished cooking, combine it with all the salad ingredients in a serving bowl.
  3. 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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