Quinoa salad with artichokes and fennel

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 473 Kcal, 11g Protein, 38g Carbohydrates, 30g Fat


  • Quinoa
  • 200 g quinoa
  • 6 dl water
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • Artichokes
  • 3 litres water
  • 0.5 organic lemon, sliced
  • 4 small artichokes
  • 1 tbsp salt
  • Vegetables
  • 0.5 tsp salt
  • 2 tbsp olive oil
  • 2 fennel, cut lengthwise into slices approx. 5 mm thick
  • Dressing
  • 3 tbsp olive oil
  • 0.5 organic lemon, all of the juice
  • 0.25 tsp salt
  • 0.5 bunch dill, finely chopped
  • a little pepper
  • 100 g crème fraîche

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  • Quinoa

    Heat the oil in a pan, briefly sauté the quinoa. Pour in the water, bring to the boil, season with salt. Cover the quinoa and simmer over a low heat for approx. 20 mins. until just soft, allow to cool slightly.
  • Artichokes

    Pour the water and lemon slices into a large pan. Break the stem at the base of the artichokes, snap off the outer 3-4 rows of leaves. Place the artichokes in the lemon water immediately, bring to the boil, season with salt. Reduce the heat, simmer for approx. 20 mins. Remove the artichokes, drain, cut in half, remove the fuzzy centre with a spoon.
  • Vegetables

    Combine the oil and salt. Brush the artichokes and fennel with the oil.
  • Charcoal/gas/electric grill:

    Grill the fennel and artichokes over/on a medium heat (approx. 200°C) for approx. 15 mins. turning occasionally.
  • Dressing

    Whisk together the lemon juice and oil, mix in the dill, season. Mix the fennel, artichokes and quinoa. Top with the crème fraîche.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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