Spring Quinoa Salad
Looking for a meal preppable, high protein, delicious, filling lunch option? I got you! This Spring Quinoa Salad is vegan, gluten free and packed with so much goodness.
Ingredients
- 140 g dried quinoa
- 15 asparagus spears trimmed, chopped into 1" pieces
- 1 400g tin butterbeans drained and rinsed
- 1 large handful fresh parsley chopped
- 1 handful fresh mint chopped
- 80 grams frozen peas thawed
- 8 spring onions chopped
- 150 g artichoke hearts in oil
Vinaigrette
- 80 ml extra virgin olive oil
- 1 tbsp maple syrup
- 1/2 lemon squeezed
- 1 tbsp apple cider vinegar
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
- Cook the quinoa according to packet instructions - you can cook in vegetable stock for more flavour. Set aside to cool.
- Steam the asparagus until tender (5-7 minutes), set aside.
- Toast the almonds by adding them to a shallow frying pan over a medium-high heat, stirring often until fragrant (around 5 minutes), remove from the heat and let them cool before roughly chopping.
- Make the vinaigrette by adding all the ingredients to a jar, shake until well combined. Taste and add any more seasonings to your preference.
- Assemble the salad by adding the cooked quinoa, steamed asparagus, toasted almonds, artichokes, chopped spring onions, chopped parsley and mint, butterbeans and peas to a large bowl. Pour over the vinaigrette and toss to combine. Enjoy!