1. Place the red and white quinoa in a casserole dish. Add water, salt, pepper and cook for 10 minutes. Cool in a tray.

2. Boil the asparagus for 5 minutes, cool in a bowl and then cut into small cubes.

3. Clean fresh artichoke bottoms and cut into cubes.

4. In a bowl, mix ingredients with the red and white quinoa and pour the dressing over the mixture.