Sunday, 14 September 2014

Quinoa, Asparagus, Pea and Lemon Salad

This was a lovely fresh tasting salad.

    Quinoa, Asparagus, Pea and Lemon Salad
    (From Taming Twins)
    (Serves 4)

    1 tbsp olive oil
    250g quinoa
    750ml vegetable stock
    4 courgettes, thinly sliced
    300g asparagus, trimmed
    250g frozen petit pois

For the dressing:
zest and juice 2 lemons
6 tbsp extra virgin olive oil
2 tbsp honey
handful finely chopped fresh mint
salt and pepper

Rinse the quinoa thoroughly in a sieve until the water runs clear. Put the oil into a saucepan over a medium heat and fry the quinoa for 5 mins. Add the stock and boil for 20 mins.

Put the courgettes and asparagus onto a hot griddle and cook for a few minutes on each side until soft.

Make your dressing by mixing all of the ingredients together and whisking well or shaking in a jam jar.

Cook the peas in boiling water for 3 or 4 mins and drain.

When the 20 mins is up, switch off the heat and leave the lid on the quinoa saucepan for 5 mins. Fluff with a fork.

Roughly chop the courgette and asparagus and mix with the quinoa, peas and dressing.

Serve with shavings of Parmesan cheese.

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