Easiest Way to Make Yummy Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF

Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF. This healthy vegetarian Black Bean Quinoa Salad is fast, flavorful, and easily made in advance for speedy lunches and sides for work, school, or home! Say hello to the salad that totally reinvented my love for quinoa! It checks #ALLTHEBOXES and is gloriously.

Mix together the lime juice, vinegar, salt to taste, garlic and cumin. Quinoa, asparagus, peas, avocado, and a light lemon basil dressing. It's gluten free, vegetarian, and vegan, if you use agave nectar instead of honey in the dressing. 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 cook it.

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

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

Think spring and make Quinoa Salad with Asparagus, Peas, Avocado & Lemon Basil Dressing! Fried scallops with mash potato, green peas and bacon. Quinoa salad with corn, tomatoes, avocado, pink sauce on a plate. This Quinoa & Black Bean Salad is an easy make-ahead meal that you can use for packed lunches or fast meals all week long.

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

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.

It's loaded with a complete source of plant-based protein, and is naturally gluten-free, too! Quinoa with peas, beans, lemon and herb. This salad will keep well in the refrigerator if prepared a day ahead. The trick is drying out the quinoa after cooking to maintain the intensity of flavour; excess moisture will dilute the dressing. Then mix with the beans, peas, herbs and dressing.