Warm quinoa and asparagus salad

Name: Warm quinoa and asparagus salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 large carrot; 6 Stem/s Basil; 100 g white quinoa; 1 TEASPOON Vegetable broth (instant); 2 Garlic cloves; 300 g brown mushrooms; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 g Sweet peas; 750 g green asparagus; 1 Organic Lemon; 6 TABLESPOONS Cider vinegar; 2 TEASPOONS Tahin (sesame paste); 1 TEASPOON Mustard; 2 TABLESPOONS liquid honey

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 large carrot
6 Stem/s Basil
100 g white quinoa
1 TEASPOON Vegetable broth (instant)
2 Garlic cloves
300 g brown mushrooms
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 g Sweet peas
750 g green asparagus
1 Organic Lemon
6 TABLESPOONS Cider vinegar
2 TEASPOONS Tahin (sesame paste)
1 TEASPOON Mustard
2 TABLESPOONS liquid honey

Directions

1
Peel, wash and coarsely grate the carrot. Wash basil, shake dry and pluck the leaves.
2
Rinse and drain the quinoa. 1⁄4 l Bring water and stock to the boil. Add the quinoa and simmer on low heat for about 15 minutes, stirring occasionally. Remove from the heat.
3
Meanwhile peel garlic and chop very finely. Clean the mushrooms, possibly wash them and cut them into thin slices. Heat 2 tablespoons of oil in a large pan. Sauté the mushrooms in it while turning them. Fry the garlic briefly. Season with salt and pepper.
4
Clean the sugar snap peas, wash them and cut them in half crosswise. Wash the asparagus, cut off the woody ends. Cut asparagus into pieces of about 5 cm length, cook in boiling salted water with 1 teaspoon sugar for about 4 minutes. After about 2 minutes add the sugar snap peas. Drain, quench and drain well.
5
Wash the lemon hot, dry and peel half of the peel in short strips with a zest ripper. Or peel the peel thinly with a peeler and cut into fine strips. Halve the lemon and squeeze it. Mix juice, vinegar, tahini, mustard, honey, salt and pepper. Fold in 4 tablespoons of oil. Mix the prepared salad ingredients well with the lemon peel and dressing. Serve the salad.