0
Print
0
Print

Artichoke Salad with Quinoa and Cucumber

Artichoke Salad with Quinoa and Cucumber
235
calories
Calories
25 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
juiced Lemons
Salt, freshly ground pepper
6 tablespoons Olive oil
6 sprigs Mint
1 small can Artichoke hearts
1 Garlic clove
100 grams Quinoa
200 milliliters Vegetable broth
1 generous pinch Harissa
2 tablespoons Lime juice
1 Cucumber
Lollo rossa
Frisee lettuce
Mint leaf (for garnishing)
print shopping list

Preparation steps

1

Whisk oil with lemon juice and season with salt and pepper. Rinse mint, shake dry and chop finely. Drain artichokes in a sieve and cut into quarters. mix artichokes with mint and vinaigrette. Peel garlic and squeeze through a garlic press, add to the artichokes.  

2

Combine quinoa with boiling broth and let soak for about 15 minutes, then season with salt, pepper, harissa and lime juice. Remove from heat and cool. 

3

Rinse and halve cucumber, scrape out seeds and chop. Rinse and spin dry lettuce and tear into bite-sized pieces. Combine all ingredients and serve garnished with mint leaves.