Quinoa & Asparagus Warm Salad

February 27, 2020 0 Comments

quinoa asparagus spinach salad

Cook / Prep time: 40 minutes

Serving/s: 4


Ingredients:

750 g green asparagus

200 g brown mushrooms

125 g sugar snap peas

100 g quinoa

300 ml vegetable broth

1   big carrot

1   lemon

2-3   Garlic cloves

8 stalks of basil

7 tbsp apple vinegar 

6 tbsps of olive oil

2 tsp tahini (sesame paste)

1 1/2 tablespoons of liquid honey

1 tsp sugar

1 tsp mustard

Salt and pepper


Directions:

  1. Bring the broth to a boil in a small saucepan. Add quinoa and cook for 10 to 12 minutes over low to medium heat. Remove from heat. 
  2. Grate the carrot. 
  3. Peel and chop garlic very finely. 
  4. Cut the mushrooms into thin slices. 
  5. Heat 2 tablespoons of oil in a pan. Saute mushrooms for 2-3 minutes. 
  6. Add chopped garlic. Season with salt and pepper. Set aside.
  7. Halve the sugar snap peas. 
  8. Cut asparagus into pieces about 5 cm long and cook in boiling salted water with sugar for 4 minutes. 
  9. Add the sugar snap peas halfway through the cooking time. Then pour into a strainer and drain well.
  10. Wash the basil and pluck the leaves from the stems. 
  11. Halve lemon, squeeze juice. Mix the juice, tahini, mustard, honey and vinegar. Season with salt and pepper. 
  12. Whisk in 4 tablespoons of oil. Mix asparagus, sugar snap peas, carrot, mushrooms with garlic, basil, except for a garnish, lemon zest, quinoa and dressing. Arrange and garnish with basil. 
  13. Serve and enjoy!