Saladsdeliciouslyella
Speedy Asparagus & Quinoa Salad
This fresh, vibrant salad is all about simple ingredients and low-effort cooking for maximum flavour. Fluffy quinoa is tossed with new-season asparagus, a creamy lemony tahini dressing and golden garlicky almonds. It’s light yet satisfying – perfect for a quick lunch or an easy side.
👥 2 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●frying pan
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Add the quinoa to a small saucepan with 180ml water and a pinch of salt. Bring to the boil, then cover with a lid and simmer over a low heat for 12–⏱️ 15 minutes, until the water has been absorbed. Remove the heat and leave to steam dry, then fluff with a fork.
quinoa3.2 oz
2
Warm the olive oil in a small frying pan over medium–low heat. Add the garlic and almonds, cook for 8–⏱️ 10 minutes, stirring frequently, until lightly golden. Transfer to a bowl to stop them cooking further.
garlic2 clovesalmonds1.8 oz
3
Bring a saucepan of water to the boil. Add a generous pinch of salt, then the green beans and cook for ⏱️ 2 minutes. Add the asparagus and peas and cook for a further ⏱️ 2 minutes, until the vegetables are just tender. Drain and refresh under cold water until cool, then set aside.
green beans3.5 ozasparagus8.8 oz
4
To make the dressing, whisk together the tahini, miso, lemon zest and juice with 2 tablespoons of water and lots of black pepper – you can also do this in the bottom of the salad bowl to save washing up.
5
Add the quinoa to a salad bowl, followed by the greens, radishes, dressing and the garlic almonds. Toss to combine and serve straightaway.
quinoa3.2 ozradishes3.5 ozgarlic2 clovesalmonds1.8 oz
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