Spring Asparagus and Lemon Quinoa Salad
Spring Asparagus and Lemon Quinoa Salad
- 1 tablespoon olive oil
- 1 1/2 cups white quinoa
- 3 cups water or chicken stock
- 4 baby zucchini or 2 small
- small handfull of asparagus
- 1 cup fresh peas or fiddleheads
For the dressing:
- 1/4 cup lemon juice
- 6 tablespoons extra virgin olive oil
- 1 tablespoons SMAK DAB Honey Horseradish Mustard
- 1 tablespoon honey
- 1 small garlic clove
- Big handful of finely chopped fresh basil
- Plenty of sea salt and freshly ground pepper
- Parmesan, to serve
- Rinse your quinoa thoroughly in a sieve until the water runs clear.
- Put your oil into a saucepan over a medium heat and fry your quinoa for 5 minutes.
- Add the stock and a good pinch of salt and pepper. Boil for 20 minutes on medium heat.
- Meanwhile, thinly slice your zucchini lengthways, and trim your asparagus ends. (Bend the end of the asparagus until it naturally snaps, this piece is the woody and tough to eat!) Griddle them all for a few minutes on each side until soft.
- Make your dressing by mixing all of the ingredients together and whisking well or shaking in a jam jar.
- Cook the peas/fiddleheads in salted boiling water for 1 minute and drain. Run under cold water to cool down completely. Cut into bite sized pieces.
- When the 20 minutes is up, switch off the heat and leave the lid on the quinoa saucepan for 5 minutes. Fluff with a fork.
- Roughly chop the zucchini and asparagus and mix with the quinoa, peas/fiddleheads and dressing.
- Serve with shavings of Parmesan cheese.
