Quinoa, Asparagus, Pea and Lemon Salad

Quinoa, Asparagus, Pea and Lemon Salad

Ingredients

  • 1 tablespoon olive oil
  • 250g quinoa
  • 750 ml good quality vegetable stock
  • 4 small zucchini
  • 300g asparagus
  • 250g frozen peas
  • For the dressing:
  • Zest and juice of 2 lemons
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • Big handful of finely chopped fresh mint
  • Plenty of sea salt and freshly ground pepper
  • To serve:
  • Parmesan

Directions

  1. Rinse your quinoa thoroughly in a sieve until the water runs clear.
  2. Put your oil into a saucepan over a medium heat and fry your quinoa for 5 minutes.
  3. Add the stock and boil for 20 minutes.
  4. Meanwhile, thinly slice your courgettes lengthways and trim your asparagus and griddle them all for a few minutes on each side until soft.
  5. Make your dressing by mixing all of the ingredients together and whisking well or shaking in a jam jar.
  6. Cook the peas in boiling water for 3 or 4 minutes and drain.
  7. When the 20 minutes is up, switch off the heat and leave the lid on the quinoa saucepan for 5 minutes. Fluff with a fork.
  8. Roughly chop the courgette and asparagus and mix with the quinoa, peas and dressing.
  9. Serve with shavings of Parmesan cheese