Recipe of Any-night-of-the-week Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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To begin with this particular recipe, we must prepare a few ingredients. You can cook vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf using 13 ingredients and 8 steps. Here is how you can achieve that.

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

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

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