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

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

Before you jump to Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.

We are all aware that eating healthy snacks can help us really feel better inside our bodies. Increasing our daily allowance of healthy foods while lowering the intake of unhealthy types plays a role in a more healthy feeling. Eating more vegetables helps you feel much better than eating a portion of pizza. This is often a problem, nevertheless, with regards to eating between snacks. You can spend hours at the grocery store searching for an ideal snack foods to allow you to feel healthy. Here are a handful of healthy snacks that you can use when you need a quick pick me up.

When searching for a convenient wholesome snack, make sure you remember about yogurt. In fact, many people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. Low fat yogurt makes a amazing snack, however. Along with calcium, it is a good source of necessary protein and vitamin B. Easily digestible, yogurt can also help your digestive tract work correctly depending upon the culture used to create it. Try putting in some wholesome nuts to unsweetened yogurt for a healthy snack idea. It’s an simple way to reduce sugar while still enjoying a yummy snack.

You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf recipe. 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 it.

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

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