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Home / Recipe of Favorite Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF

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

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

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Pick water over other products. Sipping a soda or cup of coffee every so often won't hurt you too badly. Getting all your hydration from them is a terrible idea. When you pick out water more than other beverages you are helping your body remain very healthy and hydrated. You’re also cutting hundreds of calories out of your diet— without having to resort to terrible tasting diet food. Water is usually one of the keys to really slimming down and leading a healthful lifestyle.

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We hope you got insight from reading it, now let's go back to vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf recipe. To make vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf you only need 13 ingredients and 8 steps. Here is how you achieve it.

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

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

Steps 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.

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