I made this salad a couple of weeks ago using lovely fresh in season asparagus picked near to where my parents live. I loved the combination of the artichokes and asparagus and quinoa seems to be the grain of the moment!
8 artichokes from a can
4 tbsp pesto
250g asparagus, trimmed, cut into 1 inch pieces
1 400g can chickpeas, drained and rinsed
1/4 cup feta (crumbled)
1 squeeze lemon juice
Bring a pan of water to the boil and cook the quinoa according to packet instructions, adding the asparagus for the last 3-4 mins. Put the quinoa and asparagus into a large bowl and add the rest of the ingredients, mix well to combine and serve or pack into a lunchbox.
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