This Quinoa Salad with Asparagus and Broccoli has to be one of my favorites salads. It’s fresh, delicious, cheap and super easy to make.
We like salads very much, in the Spring but not only then, salads are amazing all year round.
- 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 cook it on medium heat for 15 minutes, with the lid on. Set aside.
Break the ends of the asparagus. Here you can see what I do with the ends. Cut the broccoli into bite-size pieces. Wash both and set 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, pour it into a big bowl. Cut the veggies smaller if you want and add them to the quinoa.
Serve it warm or at room temperature.