Fruity asparagus salad with raspberries, nectarines and quinoa

Name: Fruity asparagus salad with raspberries, nectarines and quinoa
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Quinoa; 7-10 Tbsp Salt; 500 g green asparagus; 4 TABLESPOONS Sunflower oil; 50 g Cashew nuts; 7-10 Tbsp Pepper; 1 collar Parsley; 1 Lime; 2 Nectarines; 150 g Raspberries; 1-3 TABLESPOONS Fruit vinegar

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Quinoa
7-10 Tbsp Salt
500 g green asparagus
4 TABLESPOONS Sunflower oil
50 g Cashew nuts
7-10 Tbsp Pepper
1 collar Parsley
1 Lime
2 Nectarines
150 g Raspberries
1-3 TABLESPOONS Fruit vinegar

Directions

1
Wash the quinoa in hot water and cook in 400 ml boiling salt water for about 20 minutes
2
Wash the asparagus, cut off the woody ends. First cut the stalks lengthwise, then crosswise in half. Heat 2 tablespoons of oil in a frying pan and roast the cashew nuts in it. Remove and fry the asparagus in the nut oil for about 4 minutes, turning. Season with salt and pepper. Wash parsley, shake dry, pluck leaves from the stalks and chop finely
3
Halve the lime and squeeze the juice. Wash the nectarines and cut them into slices from the stone. Sort the raspberries. Whisk 4 tablespoons lime juice and 2 tablespoons oil. Season with salt and pepper
4
Mix quinoa with prepared marinade. Fold in remaining prepared ingredients. Season to taste with salt, pepper and vinegar