Quinoa, Asparagus & Green Bean Salad
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 oz quinoa
- 6 asparagus spears
- 2 oz green beans
- 1 onion
- 3 cloves garlic
- 1 lemon
- 1 tablespoon brown rice miso paste
- 3.5 oz frozen peas
- 2 oz roasted almonds
- 3.5 oz radishes
- 1 spring onion
- drizzle of olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Cook the quinoa according to packet instructions. Add the asparagus and green beans to the pan to cook for the last couple of minutes (they should still have a nice bite). Once cooked, drain and spoon into a mixing bowl; set aside.
Step 2
Meanwhile, place a frying pan over medium heat with a drizzle of olive oil. Add the onion, garlic and a large pinch of salt, cook for 5–10 minutes until soft. Then squeeze in the lemon juice and mix through the brown miso paste and frozen peas. Cook for a few minutes until the peas soften.
Step 3
Toss the veggies with the quinoa, add the chopped almonds and sliced radishes. Mix well before spooning into bowls. Top with a sprinkle of sliced spring onion and a little salt and pepper.
Step 4
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