Asparagus salad with quinoa
It’s asparagus season! The distinct taste of asparagus goes really well with the nutty flavour of quinoa. Combined with a classic dressing and a boiled egg it’s a very nice twist on everyone’s favourite seasonal vegetable!
INGREDIENTS:
100 gram precooked quinoa100 gram radishes
350 gram green asparagus
100 gram cooked sojab beans
1 avocado
2 eggs
1 handfull hazelnuts
Salt and pepper
Dressing
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon mustard
2 tablespoons mayonaise
Salt and pepper
Necessities:
Grillpan
this recipe is for 2 people
PREPARATION:
1) Cut away the chewy parts of the asparagus. Cut the a small part from the top and bottom of the radishes. Cut the radishes in thin slices.2) Half the avocado and remove the seed. Remove the avocado from the peel with a spoon and slice it.
3) Wash and cook the precooked quinoa according to the package description and let cool down when fully cooked.
4) Boil the eggs. 6 minutes for soft boiled. 9 for hard.
5) Heat up the grill pan with a bit of olive oil and grill the asparagus for about 6 minutes. Season with salt and pepper.
6) Crush the hazelnuts with a knife.
7) Put the olive oil, white wine vinegar, mustard, mayonaise and a little salt and pepper in a bowl or measuring cup. Stir well.
8) Put the quinoa, radishes, avocado, soja beans, boiled eggs and asparagus in a bowl.
9) Garnish with hazelnuts and pour the dressing over the dish. Enjoy your meal!