Quinoa salad with artichokes and fennel

Quinoa salad with artichokes and fennel

Total: 50 Min. | Active: 50 Min.
vegetarian, gluten-free
Nutritional value / people: 473 kcal
, Fat: 30 g
, Carbohydrate: 38 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1tbsp olive oil
200g quinoa
6dl water
¼tsp salt


3litres water
½ organic lemon, sliced
4 small artichokes
1tbsp salt


2tbsp olive oil
½tsp salt
2 fennel, cut lengthwise into slices approx. 5 mm thick


½ organic lemon, all of the juice
3tbsp olive oil
½bunch dill, finely chopped
¼tsp salt
a little pepper
100g crème fraîche
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How it's done


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.


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.


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.


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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