This super easy, healthy and vibrant spring green & quinoa salad is inspired by all the fresh spring flavours. Crispy, crunchy, zingy & fresh – it’s so rich in flavours and textures. Best of all, it comes together in just under 25 minutes and requires minimum cooking skills. A perfect vegetarian/vegan dinner side or lunch.
A bunch of fresh asparagus(7-8 spears), cut in half
½cupsweetcorn(fresh or tinned)
½cucumber, thinly sliced
2big handfuls of spinach leaves
A bunch of fresh mint leaves, roughly chopped
2-3sprigs of spring onions
1avocado, thinly sliced
Juice of ½ lemon
For the dressing:
Honey or maple syrup to taste
Combine water and quinoa in a saucepan and bring to a boil. When it starts boiling, add ground turmeric, season with salt and pepper, cover with a lid and simmer on a medium heat for 10-15 mins until all the water is absorbed. When cooked, fluff it up with a fork and let it cool down a little.
Whilst the quinoa is cooking, heat up the olive oil in a grill pan. When the pan is really hot, add the asparagus, season with salt and pepper and cook on high heat for 3-5mins until the asparagus is tender yet still a little crunchy. Set aside.
In a big mixing bowl, combine fresh peas, sweetcorn, cucumber, spinach leaves, pine nuts, mint leaves, spring onions, avocado, grilled asparagus and slightly cooled quinoa. Squeeze the lemon juice and mix well.
To make a dressing, combine the ingredients in a jar and whisk well. Pour over the salad just before serving.
*Serves 4 as a side or 2 as the main dish.
Keyword spring greens, salad, healthy salad, vegetarian, vegan, asparagus, quinoa