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

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Ingredients - Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:
  1. Make ready 300 grams pre-rinsed quinoa
  2. Require 450 ml for vegetable stock
  3. Make ready 12 - spears asparagus, halved
  4. Take 200 grams for shelled baby broad beans
  5. Require 200 grams peas
  6. You need 1 handful fresh mint
  7. Give 1 handful for fresh parsley
  8. Need 1 handful cherry tomatoes, halved
  9. Require 1 - juice and grated zest of a lemon
  10. Need 200 ml for extra virgin olive oil
  11. Require 2 tbsp - agave nectar
  12. Give 1 tbsp of balsamic vinegar
  13. Give 1 for sea salt & freshly ground pepper to taste
Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF process:
  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 seperate 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

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