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Ingredients - Monday Night Salad with Quinoa & Asparagus:
- Prepare - Salad
- Provide 10 - baby tomatoes, halved
- Get 1/2 - cucumber, sliced
- You need 3 for cooked beetroot, sliced
- Take 2 scallions, chopped
- Take 1 carrot, grated
- Get 10 of green olives
- Take 1 tsp for olive oil
- Take 1/2 lemon, juiced
- Make ready To taste - black pepper
- Make ready To taste of black sesame seeds
- Need for Quinoa & Asparagus
- Prepare 1/2 cup of quinoa
- Give 2 cloves for garlic, chopped
- You need 1/2 - red onion, chopped
- You need 1/2 for red chilli, chopped
- Make ready 2 tsp for olive oil (1 for quinoa / 1 for asparagus)
- Provide 1/2 lemon, juiced
- Prepare To taste of smoked paprika
- Need To taste - black pepper
Monday Night Salad with Quinoa & Asparagus process:
- 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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