Quinoa, Asparagus, Pea and Lemon Salad
A light and citrusy spring meal which is packed full of flavour
Servings: 4
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
- Rinse your quinoa thoroughly in a sieve until the water runs clear.
- Put your oil into a saucepan over a medium heat and fry your quinoa for 5 minutes.
- Add the stock and boil for 20 minutes.
- Meanwhile, thinly slice your courgettes lengthways and trim your asparagus and griddle them all for a few minutes on each side until soft.
- Make your dressing by mixing all of the ingredients together and whisking well or shaking in a jam jar.
- Cook the peas in boiling water for 3 or 4 minutes and drain.
- 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.
- Roughly chop the courgette and asparagus and mix with the quinoa, peas and dressing.
- Serve with shavings of Parmesan cheese.
Nutrition
Calories: 541kcal | Carbohydrates: 67g | Protein: 15g | Fat: 26g | Saturated Fat: 3g | Sodium: 851mg | Potassium: 1136mg | Fiber: 10g | Sugar: 16g | Vitamin A: 7295IU | Vitamin C: 46.3mg | Calcium: 96mg | Iron: 6mg