Quinoa Salad With Asparagus And Summer Fruits - cooking recipe

Ingredients
    1 cup quinoa
    4 tbsp sunflower oil
    1/3 cup cashew nuts
    1 None lime, juiced
    1-2 tbsp apple cider vinegar
    1 lb asparagus, trimmed and halved lengthwise
    2 None nectarines, stones removed and sliced
    1/3 lb raspberries
    2 tbsp parsley, chopped
Preparation
    Rinse the quinoa and cook in boiling water for 10-15 mins until softened.
    Meanwhile, heat 2 tbsp of the oil in a frying pan and toast the cashew nuts.
    For the dressing, whisk the remaining oil with the lime juice, vinegar and a little salt and pepper. Toss with the the quinoa, asparagus, nectarines, raspberries, cashews and parsley in a large salad bowl to serve.

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