Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf using 13 ingredients and 8 steps. Here is how you can achieve 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. Make ready 12 spears asparagus, halved
4. Prepare 200 grams shelled baby broad beans
5. Make ready 200 grams peas
6. Get 1 handful fresh mint
7. Prepare 1 handful fresh parsley
8. Prepare 1 handful cherry tomatoes, halved
9. Make ready 1 juice and grated zest of a lemon
10. Prepare 200 ml extra virgin olive oil
11. Make ready 2 tbsp agave nectar
12. Take 1 tbsp balsamic vinegar
13. Prepare 1 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

So that is going to wrap this up for this exceptional food vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!