Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we must prepare a few ingredients. You can cook vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:

1. Take pre-rinsed quinoa
2. Get vegetable stock
3. Take spears asparagus, halved
4. Take shelled baby broad beans
5. Take peas
6. Make ready fresh mint
7. Get fresh parsley
8. Prepare cherry tomatoes, halved
9. Take juice and grated zest of a lemon
10. Make ready extra virgin olive oil
11. Make ready agave nectar
12. Take balsamic vinegar
13. Take sea salt & freshly ground pepper to taste

Instructions to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:

1. Put the quinoa and vegetable stock into a saucepan. Bring to the boil then turn the heat to low and put the lid on top. Cook for around 12 minutes until the stock has all been absorbed
2. Remove the lid and let any remaining stock evaporate away. Turn the cooked quinoa out onto a wide plate, fluff up with a fork and allow to cool
3. Meanwhile bring another 2 pans of lightly salted water to the boil. Cook the peas and asparagus in one and the beans in the other for 3-4 minutes so they still have a little bit of bite and aren't too soft
4. The beans need their outer case slipped off after cooking so it's easiest to cook those in a seperate pan
5. Roughly chop the herbs and in a large bowl gently mix them with the cooled quinoa and vegetables including the tomatoes, reserving some of the herbs for garnish
6. Add to the bowl the lemon zest, juice, balsamic, agave and oil. Taste and season with sea salt & pepper accordingly
7. Serve in a large dish with a drizzle of oil and the reserved herbs sprinkled over the top
8. The quinoa can be substituted for corn-based cous cous to keep the dish gluten-free

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