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Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF
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A picture of Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF.

Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF

Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

I love this dish! Its a spin-off of the broad bean/dill salad and the minted pea salad I posted a while back and it's delicious!!

I love this dish! Its a spin-off of the broad bean/dill salad and the minted pea salad I posted a while back and it's delicious!!

Read more

Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF

Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

I love this dish! Its a spin-off of the broad bean/dill salad and the minted pea salad I posted a while back and it's delicious!!

I love this dish! Its a spin-off of the broad bean/dill salad and the minted pea salad I posted a while back and it's delicious!!

Read more
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Ingredients

20 mins
6 servings
  • 300 gramspre-rinsed quinoa
  • 450 mlvegetable stock
  • 12spears asparagus, halved
  • 200 gramsshelled baby broad beans
  • 200 gramspeas
  • 1 handfulfresh mint
  • 1 handfulfresh parsley
  • 1 handfulcherry tomatoes, halved
  • 1juice and grated zest of a lemon
  • 200 mlextra virgin olive oil
  • 2 tbspagave nectar
  • 1 tbspbalsamic vinegar
  • 1sea salt & freshly ground pepper to taste
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Steps

20 mins
  1. 1

    Put the quinoa and vegetable stock into a saucepan. Bring to the boil then turn the heat to low and put the lid on top. Cook for around 12 minutes until the stock has all been absorbed

    A picture of step 1 of Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF.
  2. 2

    Remove the lid and let any remaining stock evaporate away. Turn the cooked quinoa out onto a wide plate, fluff up with a fork and allow to cool

    A picture of step 2 of Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF.
  3. 3

    Meanwhile bring another 2 pans of lightly salted water to the boil. Cook the peas and asparagus in one and the beans in the other for 3-4 minutes so they still have a little bit of bite and aren't too soft

    A picture of step 3 of Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF.
  4. 4

    The beans need their outer case slipped off after cooking so it's easiest to cook those in a separate pan

  5. 5

    Roughly chop the herbs and in a large bowl gently mix them with the cooled quinoa and vegetables including the tomatoes, reserving some of the herbs for garnish

  6. 6

    Add to the bowl the lemon zest, juice, balsamic, agave and oil. Taste and season with sea salt & pepper accordingly

  7. 7

    Serve in a large dish with a drizzle of oil and the reserved herbs sprinkled over the top

  8. 8

    The quinoa can be substituted for corn-based cous cous to keep the dish gluten-free

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Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
on July 03, 2013 19:43
Scotland
Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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