Quinoa Salad with Asparagus and Broccoli

Spring has come and with it has come fresh fruits and vegetables, ready to enjoy.

I like vegetarian food very much, good for my stomach because I don’t like to feel like a whale every time I eat. So this salad is like that.

Is delicious and very easy to make.

I never made it before, I improvised for this recipe.

In the last 2 weeks, we ate a lot of broccoli, steamed, boiled or baked, we ate green beans, asparagus, and potatoes.

Simple recipes but very tasty.

We also like salads very much, in the Spring but not only then, salads are amazing all year round.

Ingredients:

  • 250 g of rinsed quinoa
  • 500 ml of water
  • one bunch of asparagus
  • one head of broccoli
  • salt and pepper
  • olive oil
  • garlic powder

Rinse the quinoa and boil it at medium heat for 20 minutes, in salted water. Taste it to see when it’s done.

Break the ends of the asparagus. Here you can see what I do with the ends.

Cut the broccoli into medium pieces.

Wash both and let them in a colander, to get rid of all the water.

Arrange the broccoli and the asparagus in a single layer on a big tray.

Sprinkle with a little bit of olive oil and season with salt, pepper, and garlic powder.

Bake at 200*C for 20 minutes, until they’re soft, but not mushy.

When the quinoa is cooked and has no more water, cut the vegetables into bite-size pieces and add them to the quinoa.

You can serve them separately but I preferred it like this now. Stir and serve.

IMG_20160420_172446

Quinoa Salad
Serves 3
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 250 g of rinsed quinoa
  2. 500 ml of water
  3. one bunch of asparagus
  4. one head of broccoli
  5. salt and pepper
  6. olive oil
  7. garlic powder
Instructions
  1. Rinse the quinoa and boil it at medium heat for 20 minutes, in salted water. Taste it to see when it’s done.
  2. Break the ends of the asparagus.
  3. Cut the broccoli into medium pieces.
  4. Wash both and let them in a colander, to get rid of all the water.
  5. Arrange the broccoli and the asparagus in a single layer on a big tray.
  6. Sprinkle with a little bit of olive oil and season with salt, pepper, and garlic powder.
  7. Bake at 200*C for 20 minutes, until they’re soft, but not mushy.
  8. When the quinoa is cooked and has no more water, cut the vegetables into bite-size pieces and add them to the quinoa.
  9. Stir and serve.
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