Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:
- Prepare 300 grams pre-rinsed quinoa
- Prepare 450 ml vegetable stock
- Get 12 spears asparagus, halved
- Make ready 200 grams shelled baby broad beans
- Make ready 200 grams peas
- Get 1 handful fresh mint
- Get 1 handful fresh parsley
- Prepare 1 handful cherry tomatoes, halved
- Make ready 1 juice and grated zest of a lemon
- Get 200 ml extra virgin olive oil
- Prepare 2 tbsp agave nectar
- Make ready 1 tbsp balsamic vinegar
- Take 1 sea salt & freshly ground pepper to taste
Steps to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:
- 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
- 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
- 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
- The beans need their outer case slipped off after cooking so it's easiest to cook those in a seperate pan
- 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
- Add to the bowl the lemon zest, juice, balsamic, agave and oil. Taste and season with sea salt & pepper accordingly
- Serve in a large dish with a drizzle of oil and the reserved herbs sprinkled over the top
- The quinoa can be substituted for corn-based cous cous to keep the dish gluten-free
So that’s going to wrap this up for this special food vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
