Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF is something that I have loved my entire life. They are nice and they look wonderful.

Quinoa Salad with Peas & Broad Beans includes some of the best ingredients of Spring and Summer. But you don't have to wait until the new season's peas and broad beans are available to make it. That's because frozen versions, available all year round, can be excellent quality and value. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.

To get started with this particular recipe, we must 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 cook that.

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

To assemble the salad, in a large bowl toss the quinoa with broad beans, peas, spring onions, mint, parsley, olive oil, lemon juice, salt and pepper. Drain the green beans and place in a bowl of ice water. Add the green beans, garbanzo beans, white beans, peppers, cucumbers, tomatoes, red onion, feta cheese, olives, and basil to the bowl with the quinoa. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, basil, oregano, salt, and pepper.

Steps 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

Add the green beans, garbanzo beans, white beans, peppers, cucumbers, tomatoes, red onion, feta cheese, olives, and basil to the bowl with the quinoa. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, basil, oregano, salt, and pepper. Pour in the chicken broth, onion, garlic, thyme, and black pepper. Cover, and let come to a boil. Once boiling, stir in the frozen peas.

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