Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. 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 that.
The ingredients needed to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:
- Take 300 grams pre-rinsed quinoa
- Prepare 450 ml vegetable stock
- Take 12 spears asparagus, halved
- Prepare 200 grams shelled baby broad beans
- Get 200 grams peas
- Prepare 1 handful fresh mint
- Prepare 1 handful fresh parsley
- Take 1 handful cherry tomatoes, halved
- Take 1 juice and grated zest of a lemon
- Prepare 200 ml extra virgin olive oil
- Get 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 is going to wrap it up with this exceptional food vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
