Pearl and black Express Quinoa salad with asparagus, fennel and watercress
Ingredients
250g pre-cooked pearl and black Quinoa Express
1 bunch asparagus
1 trimmed medium fennel bulb
1 trimmed medium fennel bulb
½ tsp Dijon mustard
4 tbsp extra virgin olive oil
½ tsp caster sugar
Sea salt
Black pepper
100g watercress
Mint, leaves picked
50g toasted pine nuts
2 tbsp chives, finely chopped
50g parmesan
PREPARATION
Serves 4
Finely slice the trimmed asparagus spears on the diagonal using a mandolin or potato peeler.
Slice the fennel bulb the same way.
Combine in a large bowl.
Mix the lemon juice, mustard, olive oil, sugar, salt and pepper to taste in a small bowl.
Pour over the asparagus and fennel shavings and toss well.
Add the watercress leaves, mint, pine nuts, chives, parmesan and quinoa to the salad.
Toss lightly and serve.
Finely slice the trimmed asparagus spears on the diagonal using a mandolin or potato peeler.
Slice the fennel bulb the same way.
Combine in a large bowl.
Mix the lemon juice, mustard, olive oil, sugar, salt and pepper to taste in a small bowl.
Pour over the asparagus and fennel shavings and toss well.
Add the watercress leaves, mint, pine nuts, chives, parmesan and quinoa to the salad.
Toss lightly and serve.
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