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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
.
User comments
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Latest…
24/05/2019
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