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Quinoa, Asparagus, Pea and Lemon Salad

A light and citrusy spring meal which is packed full of flavour

Course Main Course
Cuisine Family Food
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 541 kcal
Author Sarah Barnes

Ingredients

  • 1 tablespoon olive oil
  • 250 g quinoa
  • 750 ml good quality vegetable stock I use Marigold brand
  • 4 courgettes
  • 300 g asparagus
  • 250 g frozen petit pois

For the dressing:

  • Zest and juice of 2 lemons
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • Big handful of finely chopped fresh mint
  • Plenty of sea salt and freshly ground pepper

To serve:

  • Parmesan

Instructions

  1. Rinse your quinoa thoroughly in a sieve until the water runs clear.
  2. Put your oil into a saucepan over a medium heat and fry your quinoa for 5 minutes.
  3. Add the stock and boil for 20 minutes.
  4. Meanwhile, thinly slice your courgettes lengthways and trim your asparagus and griddle them all for a few minutes on each side until soft.
  5. Make your dressing by mixing all of the ingredients together and whisking well or shaking in a jam jar.
  6. Cook the peas in boiling water for 3 or 4 minutes and drain.
  7. When the 20 minutes is up, switch off the heat and leave the lid on the quinoa saucepan for 5 minutes. Fluff with a fork.
  8. Roughly chop the courgette and asparagus and mix with the quinoa, peas and dressing.
  9. Serve with shavings of Parmesan cheese.
Nutrition Facts
Quinoa, Asparagus, Pea and Lemon Salad
Amount Per Serving
Calories 541 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 3g 15%
Sodium 851mg 35%
Potassium 1136mg 32%
Total Carbohydrates 67g 22%
Dietary Fiber 10g 40%
Sugars 16g
Protein 15g 30%
Vitamin A 145.9%
Vitamin C 56.1%
Calcium 9.6%
Iron 33.3%
* Percent Daily Values are based on a 2000 calorie diet.