Warm quinoa and asparagus salad

Name: Warm quinoa and asparagus salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 ml Vegetable broth; 100 g Quinoa; 1 large carrot; 2–3 Garlic cloves; 200 g brown mushrooms; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Sweet peas; 750 g green asparagus; 1 TEASPOON Sugar; 8 stems Basil; 1 Organic lemon; 2 TEASPOONS Tahin (sesame paste); 1 TEASPOON Mustard; 1 1/2 TABLESPOONS liquid honey; 7 TABLESPOONS Apple vinegar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 ml Vegetable broth
100 g Quinoa
1 large carrot
2–3 Garlic cloves
200 g brown mushrooms
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Sweet peas
750 g green asparagus
1 TEASPOON Sugar
8 stems Basil
1 Organic lemon
2 TEASPOONS Tahin (sesame paste)
1 TEASPOON Mustard
1 1/2 TABLESPOONS liquid honey
7 TABLESPOONS Apple vinegar

Directions

1
Bring the stock to the boil in a small pot. Add quinoa, bring to the boil, cover and allow to swell for 10-12 minutes over a low to medium heat. Remove from the heat. In the meantime, clean, peel and grate the carrot.
2
Peel garlic and chop very finely. Clean and clean the mushrooms and cut them into thin slices. Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms for 2-3 minutes while turning them. Finally fold in garlic and fry. Season with salt and pepper, remove and put aside.
3
Wash and clean the sugar snap peas and cut them in half crosswise. Wash the asparagus, cut off the woody ends. Cut asparagus into pieces of about 5 cm and cook in boiling salted water with sugar for about 4 minutes. After half of the cooking time add the sugar pods. Then pour into a sieve and drain well.
4
Wash basil, shake dry and pluck leaves from the stalks. Wash lemon hot, rub dry. Peel half of the peel in short strips with a zest ripper. Halve the lemon and squeeze the juice. Mix juice, tahini, mustard, honey and vinegar. Season with salt and pepper. Fold in 4 tablespoons of oil. Mix asparagus, snow peas, carrot, mushrooms with garlic, basil, except for something to garnish, lemon peel, quinoa and dressing. Serve and garnish with basil.