Quinoa Salad With Asparagus And Summer Fruits - cooking recipe
Ingredients
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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
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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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