Avo, Tomato & Asparagus Quinoa salad
Difficulty :
Preparation time:
2m
Cooking time:
15m
This recipe is so easy and quick to make, and tastes delicious! It also travels well so is perfect to make as a packed lunch for work or if out and about for the day!
Ingredients
For 1 people (
)
Recipe
- 60 grams Quinoa
- 100 mL vegetable stock
- 0.5 teaspoon(s) Fresh Turmeric
- 1 Avocado
- 1 bunch Asparagus
- 1 handful(s) Cherry tomato(es)
- 1 handful(s) Fresh Basil leaves
- 1 teaspoon(s) Olive Oil
- 1 Lime
- Sea Salt
- Black Pepper
Nutritional Facts (per serving)
- Kcal: 576 kcal
- Sugars (g): 6.6g
- Carbs: 72.4g
- Fat: 34g
- Saturated fat (g): 6.2g
- Proteins: 14.5g
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Directions
- First make the Quinoa
- Rinse the quinoa in a sieve under running water (You’ll be tempted to skip this stage, but try not to)
- Place the rinsed quinoa into a saucepan of the boiling vegetable stock. Add the turmeric, stir and simmer for 12-15 minutes with a lid on it until all the water has been absorbed.
- Remove from the heat and let the quinoa dry steam in the saucepan with the lid on it on your counter top for a few more minutes. This step ensures the quinoa doesn’t turn out soggy.
- During this time steam the asparagus and slice the avocado into segments.
- Halve the cherry tomatoes.
- Once the quinoa is cooked add to a bowl along with the asparagus, avocado and tomatoes.
- Drizzle with the olive oil, and tear over the basil leaves.
- Finish by squeezing over some lime juice and adding salt and pepper to taste.
Tags:
salad, Yum, Lunch on the go
