Vickys Quinoa Salad with Peas, Beans & Asparagus, GF DF EF SF NF. This salad was inspired by the fresh English peas that are in markets for only a month or so at this time of year, but in a pinch you could use frozen peas. Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa. Mix together the lime juice, vinegar, salt to taste, garlic and cumin.

In a perfect world you'd add every single ingredient and call it a day. Vicky helps learn how to make quinoa salad with a crunchy yogurt dressing to compliment it. Watch this video to find out how! 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 cook that.

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

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

Minty Pea Quinoa Salad, Mango Black Bean Quinoa Salad. This Quinoa & Black Bean Salad is made with fresh cilantro and a tangy lime vinaigrette, and is one of the best make-ahead meals! This Quinoa & Black Bean Salad is an easy make-ahead meal that you can use for packed lunches or fast meals all week long. This vegan chickpea quinoa salad recipe is great for meal prep!

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

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.

And now I'm absolutely craving this chickpea quinoa salad with vibrant moroccan flavors. Peas are delicious in this recipe if you are looking to add more veggies. Drain, rinse in cold water and drain again. Rinse snow peas, cut lengthwise into thin strips. Cook the quinoa: To maximize the amount of flavor, I like to cook the quinoa and bulgur wheat with lemon peel, a bay leaf and garlic.