Type of cooking:
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Preparation time: 0 minutes
Ingredients (for 4 people) :Method: Finely slice the trimmed asparagus spears on the diagonal using a mandolin or potato peeler.
Slice the fennel bulb the same way. Combine in a large bowl.
Mix the lemon juice, mustard, olive oil, sugar, salt and pepper to taste in a small bowl.
Pour over the asparagus and fennel shavings and toss well. Add the watercress leaves, mint, pine nuts, chives, parmesan and quinoa to the salad.
Toss lightly and serve.
*If you can't find pre-cooked quinoa then add the dry quinoa to a saucepan and cook for approximately 12 minutes or until the water has disappeared.
*Add 5 minutes cooking time to cook your asparagus.