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

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

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few components. 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 it.

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

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