Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF
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!!
Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF
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!!
Open in Cookpad AppSteps
- 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
- 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
- 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
- 4
The beans need their outer case slipped off after cooking so it's easiest to cook those in a separate pan
- 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
Add to the bowl the lemon zest, juice, balsamic, agave and oil. Taste and season with sea salt & pepper accordingly
- 7
Serve in a large dish with a drizzle of oil and the reserved herbs sprinkled over the top
- 8
The quinoa can be substituted for corn-based cous cous to keep the dish gluten-free
Cooksnaps
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