Fruity asparagus salad with quinoa

Name: Fruity asparagus salad with quinoa
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g white quinoa; 7-10 Tbsp salt, pepper; 4 TABLESPOONS Lime juice; 4 TABLESPOONS Oil; 500 g green asparagus; 4 TABLESPOONS Cashew nuts; 2 Nectarines; 150 g Raspberries; 2 Spring onions; 1 collar flat leaf parsley

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g white quinoa
7-10 Tbsp salt, pepper
4 TABLESPOONS Lime juice
4 TABLESPOONS Oil
500 g green asparagus
4 TABLESPOONS Cashew nuts
2 Nectarines
150 g Raspberries
2 Spring onions
1 collar flat leaf parsley

Directions

1
Rinse and drain the quinoa. Boil 400 ml water and 1⁄2 tsp. salt. Stir in quinoa and simmer at low heat for about 15 minutes until the water is absorbed. Stir from time to time. Remove from the heat and let it cool down.
2
Mix lime juice, salt and pepper. Fold in 2 tablespoons of oil. Mix vinaigrette and quinoa.
3
Wash the asparagus, cut off the woody ends. Cut the stalks in half lengthwise and crosswise. Roast cashew nuts in a pan without fat. Take out. Heat 2 tablespoons of oil in a frying pan, fry the asparagus for about 4 minutes.
4
Season with salt and pepper.
5
Wash the nectarines, halve, stone and cut into slices. Sort the raspberries, rinse if necessary. Clean, wash and cut spring onions into rings. Wash parsley, shake dry and chop finely.
6
Mix quinoa, asparagus and other prepared ingredients.