Salad with quinoa, artichokes and pesto

Unusual salad with quinoa, asparagus, artichoke hearts, chickpeas, cherry tomatoes and pesto. It can be served both hot and cold.

Ingredients:

100 grams of quinoa

250 g chopped asparagus

Small red onion,

sliced Bulgarian pepper,

sliced Half a glass of cherry tomatoes cut in half 5 artichoke hearts,

sliced 1 tbsp.

l finely chopped parsley 300 grams of boiled chickpeas, washed 1 tsp pesto 1 tbsp.

l balsamic vinegar

Recipe: 1. Cook the quinoa. Add asparagus to the same pan and cover for 5 minutes. 2. In a large bowl, mix all the vegetables. 3. Mix balsamic vinegar and pesto until smooth. Pour the mixture onto the vegetables. 4. Add quinoa, asparagus and chickpeas. Stir. Done!