Add quinoa and 2 cups boiled water to saucepan and cook according to packet instructions.
2. Slice capsicum and cut zucchini into crescents. Wedge squash and halve tomatoes. Toss on a lined oven tray with 1 tbsp olive oil, salt and pepper. Roast in the oven for 20 minutes, or until tender.
3. Crush garlic. Combine together with lemon juice and 2 tbsp olive oil. Season with salt and pepper.
4. Drain artichokes and roughly chop. Toss with quinoa, roasted vegetables and dressing.
5. Divide salad among bowls. Thinly slice basil and scatter over top.
You can also add any dried herbs such as dried oregano or rosemary to the vegetables when roasting.
RED CAPSICUM, 1
YELLOW SQUASH, 4
CHERRY TOMATOES, 1 bag (200g)
GARLIC, 1 clove
LEMON, 1/2 *
MARINATED ARTICHOKE, 1 tub (160g)
BASIL, 1 packet
FROM YOUR PANTRY
olive oil, salt, pepper