How to Make Super Quick Homemade Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we must first prepare a few ingredients. You can cook vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:

1. Prepare 300 grams pre-rinsed quinoa
2. Get 450 ml vegetable stock
3. Get 12 spears asparagus, halved
4. Get 200 grams shelled baby broad beans
5. Prepare 200 grams peas
6. Get 1 handful fresh mint
7. Make ready 1 handful fresh parsley
8. Prepare 1 handful cherry tomatoes, halved
9. Prepare 1 juice and grated zest of a lemon
10. Get 200 ml extra virgin olive oil
11. Get 2 tbsp agave nectar
12. Take 1 tbsp balsamic vinegar
13. Get 1 sea salt & freshly ground pepper to taste

Instructions to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:

1. Put the quinoa and vegetable stock into a saucepan. Bring to the boil then turn the heat to low and put the lid on top. Cook for around 12 minutes until the stock has all been absorbed
2. Remove the lid and let any remaining stock evaporate away. Turn the cooked quinoa out onto a wide plate, fluff up with a fork and allow to cool
3. Meanwhile bring another 2 pans of lightly salted water to the boil. Cook the peas and asparagus in one and the beans in the other for 3-4 minutes so they still have a little bit of bite and aren't too soft
4. The beans need their outer case slipped off after cooking so it's easiest to cook those in a seperate pan
5. Roughly chop the herbs and in a large bowl gently mix them with the cooled quinoa and vegetables including the tomatoes, reserving some of the herbs for garnish
6. Add to the bowl the lemon zest, juice, balsamic, agave and oil. Taste and season with sea salt & pepper accordingly
7. Serve in a large dish with a drizzle of oil and the reserved herbs sprinkled over the top
8. The quinoa can be substituted for corn-based cous cous to keep the dish gluten-free

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