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Lazy Weekend Recipes: Warm Green Vegetable Quinoa Salad
Eating healthy in colder weathers can be difficult, but this warming winter salad makes it that bit easier! The honey mustard dressing is what really makes this dish.
Gluten Free
Vegetarian
Easy
Serves 4 portions
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Nutrition: per serving
Calories
382kcalProtein
13gTotal fat
23gSaturates
5gFibre
7gCarbs
27gSugar
10gSalt
0gIngredients
- 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
- 1 lemon, juiced
- 75ml extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove, crushed
Method
1
In a large pan of cold water, add in the quinoa and bring to a boil. Cook for 20 minutes.
2
Meanwhile, heat the olive oil in a small pan and fry the onion slices on medium for 10-15 minutes or until golden.
3
To make the dressing, whisk together the lemon, olive oil, manuka honey, mustafed & garlic with a little salt and pepper and set aside until needed.
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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