Simple Way to Prepare Favorite Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF

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

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed 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 fine and they look wonderful.

To begin with this recipe, we have to first 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 it.

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

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