Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
This salad was inspired by the fresh English peas that are in markets for only a month or so at this time of year, but in a pinch you could use frozen peas. Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa. Mix together the lime juice, vinegar, salt to taste, garlic and cumin. Quinoa Salad with Sugar Snap Peas.
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To get started with this particular recipe, we must prepare a few ingredients. 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 can achieve it.
The ingredients needed to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:
- Make ready 300 grams pre-rinsed quinoa
- Get 450 ml vegetable stock
- Prepare 12 spears asparagus, halved
- Take 200 grams shelled baby broad beans
- Prepare 200 grams peas
- Get 1 handful fresh mint
- Prepare 1 handful fresh parsley
- Prepare 1 handful cherry tomatoes, halved
- Take 1 juice and grated zest of a lemon
- Prepare 200 ml extra virgin olive oil
- Prepare 2 tbsp agave nectar
- Make ready 1 tbsp balsamic vinegar
- Prepare 1 sea salt & freshly ground pepper to taste
Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite. This Quinoa & Black Bean Salad is made with fresh cilantro and a tangy lime vinaigrette, and is one of the best make-ahead meals! This Quinoa & Black Bean Salad is an easy make-ahead meal that you can use for packed lunches or fast meals all week long. Make this light refreshing red quinoa salad with peas and beans for lunch or put it in a sandwich.
Steps to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:
- 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
- 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
- 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
- The beans need their outer case slipped off after cooking so it's easiest to cook those in a seperate pan
- 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
- Add to the bowl the lemon zest, juice, balsamic, agave and oil. Taste and season with sea salt & pepper accordingly
- Serve in a large dish with a drizzle of oil and the reserved herbs sprinkled over the top
- The quinoa can be substituted for corn-based cous cous to keep the dish gluten-free
This Quinoa & Black Bean Salad is an easy make-ahead meal that you can use for packed lunches or fast meals all week long. Make this light refreshing red quinoa salad with peas and beans for lunch or put it in a sandwich. Vegan, gluten free and healthy! ยท A quick quinoa power salad that that uses leftover quinoa, is vegan, and drizzled with a honey-lemon dressing. This healthy vegetarian Mexican Quinoa Salad with Chili Lime Dressing is a quick, easy, and gloriously make-ahead dish. Fiesta Quinoa Salad for everyone!!! special diets, swaps, and shenanigans.
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