Asparagus and Quinoa Salad

Ingredients 

• 8-10 asparagus stalks , blanched
• 1 cup quinoa
• Salt to taste
• 2 large spring onion bulbs
• 4-5 golden apricots
• 1 lemon
• ½ medium red capsicum
• 1 small green capsicum , chopped
• Freshly crushed black peppercorns  to taste
• 1 tablespoon extra virgin olive oil

Method

1. Heat 2 cups water in a deep non-stick pan, add quinoa and salt, cover and cook.
2. Roughly chop spring onion bulbs. Chop apricots. Halve the lemon and remove seeds.
3. Keep the asparagus tips for garnish and chop the stalks. Cut the red capsicum into small cubes.
4. Put spring onions, asparagus, red capsicum, green capsicum and apricots in a bowl. Add crushed black peppercorns and lemon juice and mix well. Add extra virgin olive oil and salt and mix well.
5. When the quinoa is done, switch the heat off, keep the pan covered and let it rest for some time. Then add it to the vegetables in the bowl and mix well.
6. Put the salad into martini glasses, garnish with reserved asparagus tips and serve.

Nutrition Info