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Alright, don’t linger, let’s course of action this vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf formula with 13 elements which are surely easy to obtain, and we have to process them at the very least through 8 measures. You should invest a while on this, so the resulting food could be perfect.
Ingredients for Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:
- Require 300 grams of pre-rinsed quinoa
- You need 450 ml - vegetable stock
- Get 12 spears asparagus, halved
- Get 200 grams of shelled baby broad beans
- Provide 200 grams - peas
- Require 1 handful fresh mint
- You need 1 handful fresh parsley
- Prepare 1 handful of cherry tomatoes, halved
- Take 1 of juice and grated zest of a lemon
- Prepare 200 ml extra virgin olive oil
- Provide 2 tbsp of agave nectar
- Get 1 tbsp for balsamic vinegar
- Need 1 for sea salt & freshly ground pepper to taste
Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF making process:
- 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
- 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
- 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
- The beans need their outer case slipped off after cooking so it's easiest to cook those in a seperate pan
- 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
- Add to the bowl the lemon zest, juice, balsamic, agave and oil. Taste and season with sea salt & pepper accordingly
- Serve in a large dish with a drizzle of oil and the reserved herbs sprinkled over the top
- The quinoa can be substituted for corn-based cous cous to keep the dish gluten-free
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