This is one of my all time favourite recipes and a huge hit with family and friends a like. Whether served as a side salad at a summer barbecue or as a main dish with some chicken or a handful of feta sprinkled on top it’s a real taste of summer and feels light and healthy.
Ingredients:
- 1 Yellow bell pepper
- 1 Cup Cherry tomatoes
- ½ Red onion
- 7 Asparagus stalks
- 1 Generous handful rocket
- 2 Cups uncooked quinoa
- 2 Tablespoon vegetable broth
- 1 Teaspoon garlic granules
Dressing Ingredients:
- ¼ cup Extra-virgin olive oil
- 3 Tablespoons balsamic vinegar
- 1 Teaspoon honey
- 1 Tablespoon white wine vinegar
- 2 Garlic cloves minced
- 2 Tablespoons lemon juice
- Pinch of salt
Directions:
- Rinse the quinoa three times in a sieve
- Let the quinoa soak for 10 minutes
- Add 1 and a half cups of water per cup of quinoa to a pan, add the quinoa and 2 tablespoons of vegetable broth and bring to a boil before turning down to a simmer and cook for 20 minutes
- In a frying pan heat a drizzle of olive oil with garlic granules and add asparagus, cook until lightly charred and remove from heat, chop each stem into 4
- Leave to cool alongside the cooked quinoa
- Finely chop the cherry tomatoes (personally I like them quartered to make them bite sized)
- Finely chop the bell pepper and red onion and set aside
- Combine dressing ingredients in a small jug
- Once all ingredients are cooled combine in a large salad bowl, lightly drizzle the dressing over the top mixing as you go along
