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We hope you got insight from reading it, now let’s go back to vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf recipe. To cook vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf you only need 13 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:
- Take 300 grams pre-rinsed quinoa
- You need 450 ml vegetable stock
- Provide 12 spears asparagus, halved
- Prepare 200 grams shelled baby broad beans
- Get 200 grams peas
- Provide 1 handful fresh mint
- Prepare 1 handful fresh parsley
- You need 1 handful cherry tomatoes, halved
- Prepare 1 juice and grated zest of a lemon
- Get 200 ml extra virgin olive oil
- Use 2 tbsp agave nectar
- Take 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
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