Easiest Way to Prepare Appetizing Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF

Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF. Transfer to a salad bowl and fluff with forks. Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa. Mix together the lime juice, vinegar, salt to taste, garlic and cumin.

Quinoa, beans, tomatoes, peppers, cucumbers, olives, feta cheese, and a simple balsamic dressing make this Mediterranean recipe a keeper. Serve as a main or side dish. This Mediterranean Quinoa Salad is everything you love about Greek salads combined with a protein punch from quinoa and chickpeas. 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 achieve it.

Ingredients of Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF

1. You need 300 grams of pre-rinsed quinoa.
2. You need 450 ml of vegetable stock.
3. Prepare 12 of spears asparagus, halved.
4. It's 200 grams of shelled baby broad beans.
5. Prepare 200 grams of peas.
6. Prepare 1 handful of fresh mint.
7. You need 1 handful of fresh parsley.
8. You need 1 handful of cherry tomatoes, halved.
9. Prepare 1 of juice and grated zest of a lemon.
10. It's 200 ml of extra virgin olive oil.
11. You need 2 tbsp of agave nectar.
12. Prepare 1 tbsp of balsamic vinegar.
13. You need 1 of sea salt & freshly ground pepper to taste.

Vegetarians and meat eaters alike love it. This salad is packed with protein from the quinoa and the chickpeas, vitamins from all the veggies, and has only healthy fat from the olive oil in the dressing. Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing. To cook the quinoa, rinse it well in a fine mesh colander and let all of the water drain.

Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF step by step

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.

This vegan black bean quinoa salad made with edamame, corn, and red peppers is packed with plant protein, dense in nutrients, and is oil and gluten-free with a slightly spicy lime dressing. Skip to primary navigation The Best Quinoa Chickpea Salad Recipes on Yummly Chickpea Quinoa Salad, Quinoa Chickpea And Avocado Salad, Mediterranean Quinoa Salad With Chickpeas.. I finally decided on this Quinoa Salad with Avocado and Peas because as you all know, I'm obsessed with avocados and I'm in love with quinoa. Enjoy this black eyed peas and quinoa salad as a side dish or main meal.

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