Serve up and sit back
Difficulty Easy
Serves 4 or 6 as a side salad
Prep time 15 minutes
Cook time 25 minutes
Nutrients per serving 4/6:
Ingredients
For the salad:
- 120g tricolour quinoa *
- 2 tbsp olive oil
- 1 white onion, finely sliced
- 120g asparagus, sliced
- 100g frozen peas
- 150g edamame beans
- 6 spring onions, sliced
- 40g pea shoots
For the dressing:
- 1 lemon, juiced
- 75ml extra virgin olive oil
- ½ tsp honey *
- 1 tsp Dijon mustard
- 1 garlic clove, crushed
* Available at Holland & Barrett
Method
Step 1.
In a large pan of cold water, add in the quinoa and bring to a boil. Cook for 20 minutes.
Step 2.
Meanwhile, heat the olive oil in a small pan and fry the onion slices on medium for 10-15 minutes or until golden.
Step 3.
To make the dressing, whisk together all the ingredients with a little salt and pepper and set aside until needed.
Step 4.
Bring another pan of water to the boil and cook the asparagus, peas and edamame beans for 2-3 minutes or until just cooked and then drain alongside the quinoa.
Combine the quinoa with the vegetables and add in the spring onions and the dressing. Mix well and then stir through the pea shoots. Serve immediately, while still warm.
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