Skip to content Skip to sidebar Skip to footer

Steps to Make Any-night-of-the-week Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF

Hello everybody, welcome to my recipe page, looking for the perfect Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF recipe? look no further! We provide you only the perfect Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF recipe here. We also have wide variety of recipes to try.

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

Before you jump to Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.

Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. That's a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. According to the specialists, to clean up the natural environment we are all going to have to make some changes. This needs to happen soon and living in methods more friendly to the environment should become a mission for every individual family. Read on for some approaches to go green and save energy, mainly in the kitchen.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.

As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. Eco-friendly living just isn't that hard. It's concerning being practical, more often than not.

We hope you got insight from reading it, now let's go back to vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf recipe. You can have vickys quinoa salad with peas, beans & asparagus, gf df ef sf nf using 13 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:

  1. Use 300 grams of pre-rinsed quinoa.
  2. Prepare 450 ml of vegetable stock.
  3. Take 12 of spears asparagus, halved.
  4. Get 200 grams of shelled baby broad beans.
  5. Take 200 grams of peas.
  6. Take 1 handful of fresh mint.
  7. Provide 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. Use 200 ml of extra virgin olive oil.
  11. Take 2 tbsp of agave nectar.
  12. You need 1 tbsp of balsamic vinegar.
  13. Use 1 of sea salt & freshly ground pepper to taste.

Steps to make Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF:

  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.

If you find this Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF recipe useful please share it to your friends or family, thank you and good luck.

close