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

Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Steps to Prepare Favorite Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF estimated approx 20 mins.

To begin with this 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 that.

I love this dish! Its a spin-off of the broad bean/dill salad and the minted pea salad I posted a while back and it's delicious!!

Ingredients and spices that need to be Make ready to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:

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

Steps to make 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 separate 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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So that's going to wrap this up with this exceptional food Steps to Prepare Speedy Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF. Thanks so much for your time. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!