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Ingredients requirements - Monday Night Salad with Quinoa & Asparagus:
- Give of Salad
- Give 10 for baby tomatoes, halved
- Need 1/2 - cucumber, sliced
- Give 3 of cooked beetroot, sliced
- Prepare 2 for scallions, chopped
- Need 1 carrot, grated
- Prepare 10 - green olives
- Make ready 1 tsp of olive oil
- Need 1/2 of lemon, juiced
- Need To taste - black pepper
- Get To taste for black sesame seeds
- Make ready - Quinoa & Asparagus
- Require 1/2 cup quinoa
- Need 2 cloves - garlic, chopped
- Require 1/2 red onion, chopped
- Get 1/2 of red chilli, chopped
- Provide 2 tsp - olive oil (1 for quinoa / 1 for asparagus)
- Take 1/2 of lemon, juiced
- Take To taste for smoked paprika
- Get To taste of black pepper
Monday Night Salad with Quinoa & Asparagus how to cook:
- Chop all vegetables for salad and set aside in a big bowl. Add oil, lemon juice and seasoning.
- Cook quinoa (we had leftovers from the night before). Fry up garlic, onions and chilli in oil. Add in quinoa and smoked paprika.
- Brush oil onto asparagus. Place into a very hot pan / griddle and cook until smoky. Add lemon juice on asparagus and quinoa.
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