Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF
Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit tasty. 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 current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:
  1. Get 300 grams pre-rinsed quinoa
  2. Prepare 450 ml vegetable stock
  3. Make ready 12 spears asparagus, halved
  4. Prepare 200 grams shelled baby broad beans
  5. Make ready 200 grams peas
  6. Take 1 handful fresh mint
  7. Take 1 handful fresh parsley
  8. Prepare 1 handful cherry tomatoes, halved
  9. Make ready 1 juice and grated zest of a lemon
  10. Take 200 ml extra virgin olive oil
  11. Get 2 tbsp agave nectar
  12. Prepare 1 tbsp balsamic vinegar
  13. Prepare 1 sea salt & freshly ground pepper to taste
Instructions to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:
  1. 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
  2. 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
  3. 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
  4. The beans need their outer case slipped off after cooking so it's easiest to cook those in a seperate pan
  5. 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
  6. Add to the bowl the lemon zest, juice, balsamic, agave and oil. Taste and season with sea salt & pepper accordingly
  7. Serve in a large dish with a drizzle of oil and the reserved herbs sprinkled over the top
  8. The quinoa can be substituted for corn-based cous cous to keep the dish gluten-free

So that is going to wrap it up for this special food vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!