Warm Quinoa, Asparagus and Green Bean Salad is a spring delight packed with flavour and nutrition. Stir-fried quinoa and wilted kale add a unique texture and taste. Blanch asparagus and green beans in advance to save time, and quickly assemble the salad when ready. A quick and delicious dish, it combines crisp vegetables, creamy avocado, and a tangy dressing for a perfect meal.
Warm Quinoa, Asparagus and Green Bean Salad
Courses: Salads, Lunch
Prep: 10 mins
Cook: 15 mins
Serves: 4
Ingredients:
- 1 bunch thin asparagus trimmed
- 200g green beans trimmed
- 12 cups water
- 1 tsp salt
- 2 Tbsp Farm Boy™ Extra Virgin Olive Oil
- 1 pack Farm Boy™ Organic Mixed Quinoa (226 g)
- 4 cups baby kale or baby spinach
- salt and pepper to taste
- 4 large multi-colour radishes trimmed and thinly sliced
- 1 avocado cut into quarters
- 1/4 cup toasted Farm Boy™ Raw Pumpkin Seeds
- 1 cup Farm Boy™ Microgreens
- Farm Boy™ Lemon Garlic with Honey Dressing to taste
Directions:
- In large pot, place water and salt and bring to a boil. Once water is boiling, add asparagus and green beans and cook for 5-6 minutes, or until tender and crisp.
- Immediately dunk in ice water to stop the cooking. Once cool, drain and pat dry with paper towels.
- In large frying pan, heat Farm Boy™ Extra Virgin Olive Oil over medium high heat and add Farm Boy™ Organic Mixed Quinoa. Stir fry quinoa until warm and starting to get crispy, about 8 minutes.
- Add baby kale and stir until slightly wilted, 2-3 minutes. Season lightly with salt and pepper.
- Divide blanched asparagus and green beans amongst 4 bowls and top with quinoa and kale, radish slices, and avocado quarters.
- Garnish with pumpkin seeds and Farm Boy™ Microgreens.
- Drizzle with Farm Boy™ Lemon Garlic with Honey Dressing and serve immediately.
