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Asparagus, Fennel and Watercress Quinoa Salad

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Asparagus, Fennel and Watercress Quinoa Salad
Main course - Vegetables
Vegetarian
Easy:
Type of cooking:  Hob
 
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.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was devised by Michelin-starred chef Andy McFadden, from L’Autre Pied, and provided by Quinola.com.

User comments

 
another free recipe every day






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