Home > Food & drink > Asparagus, Fennel and Watercress Quinoa Salad

Asparagus, Fennel and Watercress Quinoa Salad

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Main course - Vegetables

Vegetarian

Easy:

Cheap:

Type of cooking: Hob

Preparation time: 0 minutes

Ingredients (for 4 people) :

-250g pre-cooked pearl and black Express Quinoa
-1 bunch asparagus
-1 trimmed medium fennel bulb
-Juice ½ lemon
-½ tsp Dijon mustard
-4 tbsp extra virgin olive oil
-½ tsp caster sugar
-Sea salt
-Black pepper
-100g watercress
-Mint, leaves picked
-50g toasted pine nuts
-2 tbsp chives, finely chopped
-50g parmesan

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.

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