Steps to Prepare Award-winning Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF

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We hope you got benefit from reading it, now let’s go back to vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf recipe. You can have vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf using 13 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:

  1. Take 300 grams of pre-rinsed quinoa.
  2. Provide 450 ml of vegetable stock.
  3. Provide 12 of spears asparagus, halved.
  4. Provide 200 grams of shelled baby broad beans.
  5. Get 200 grams of peas.
  6. Get 1 handful of fresh mint.
  7. Prepare 1 handful of fresh parsley.
  8. Use 1 handful of cherry tomatoes, halved.
  9. Prepare 1 of juice and grated zest of a lemon.
  10. Get 200 ml of extra virgin olive oil.
  11. Take 2 tbsp of agave nectar.
  12. Prepare 1 tbsp of balsamic vinegar.
  13. Prepare 1 of 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.

And now I'm absolutely craving this chickpea quinoa salad with vibrant moroccan flavors. Peas are delicious in this recipe if you are looking to add more veggies. Drain, rinse in cold water and drain again. Rinse snow peas, cut lengthwise into thin strips. Cook the quinoa: To maximize the amount of flavor, I like to cook the quinoa and bulgur wheat with lemon peel, a bay leaf and garlic.

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