
Fresh quinoa salad with artichoke and tomato
Ingredients
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120 g Granoliva Tomato tapenade
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20 Granoliva Marinated artichoke hearts
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100 g Granoliva Semi-dried cherry tomatoes
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400 g Quinoa
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1 L Vegetable broth
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40g Red kidney beans
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60g Chickpeas
Preparation
- Pour the boiling broth over the rinsed quinoa.
- Cover and let simmer gently for 10 minutes.
- Drain. Mix in the beans and chickpeas along with some finely chopped parsley.
- Briefly warm the artichoke hearts in the oven at 180°C.
- Place the quinoa in your bowl and arrange the other ingredients on top.
- Serve with extra tomato tapenade.
