Quinoa is one of the healthiest foods around, which is why we're always looking for new ways to stick it in a recipe. LOVE this crunchy raw lunch idea
The benefits of working quinoa into your diet are huge: it's high in protein, gluten-free and non-fattening. Now, Quinola are manufacturing Express Quinoa, which means that preparing the super-healthy grain is speedy, too.
This recipe, devised by Michelin-starred chef Andy McFadden (from L'Autre Pied), makes for a great throw-together lunch option.
Ingredients:250g pre-cooked pearl and black Quinoa Express1 bunch asparagus1 trimmed medium fennel bulbJuice ½ lemon½ tsp Dijon mustard4 tbsp extra virgin olive oil½ tsp caster sugarSea saltBlack pepper100g watercressmint leaves50g toasted pine nuts2 tbsp chives, finely chopped50g parmesan
Method:1. Finely slice the trimmed asparagus spears on the diagonal using a mandolin or potato peeler. Slice the fennel bulb the same way. Combine in a large bowl. 2. Mix the lemon juice, mustard, olive oil, sugar, salt and pepper to taste in a small bowl. 3. Pour over the asparagus and fennel shavings and toss well. 4. Add the watercress leaves, mint, pine nuts, chives, parmesan and quinoa to the salad. 5. Toss lightly and serve.
Recipe courtesy of Express Quinoa by QuinolaMore tasty quinoa ideas: quinoa with feta and courgette
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