The Jewish Chronicle
Asparagus and quinoa salad
Spring green salad with a taste of the ocean.
May 27, 2016 08:53
By, Lisa Roukin
1 min read
Spring green salad with a taste of the ocean.
May 27, 2016 08:53ByLisa Roukin, Lisa Roukin
Spring green salad with a taste of the ocean, enhanced by the mara seaweed, which comes from the Scottish coastline. High in minerals, a small teaspoon can give you a great daily boost of essential minerals and vitamins - it's the superfood of the sea.
You can pick up mara seaweed from wholefood shops or Planet Organic.
Serves: 4-6
Preparation: 20 minutes
Cooking: 20-30 minutes
Ingredients
● 300g quinoa
● 500g asparagus, peeled
● 250g fine green beans
● 150g edamame beans, cooked
Dressing
● 4 tsp sesame seeds,
toasted
● 6 tbsp rapeseed oil
● 8 tbsp honey, agave nectar or maple syrup
● 4 tbsp white wine vinegar
● 4 tsp Dijon mustard
● Sea salt
● Cracked black pepper
Garnish
● 1 tsp mara seaweed (Shony)
Method
● Rinse the quinoa in a sieve under cold water then place it in a saucepan, cover with 400ml cold water and bring to a boil. Turn down to a simmer, cover with a lid and cook for 20 minutes. Remove from the heat and leave to cool.
● Peel the asparagus spears from half way down, then blanch with the fine green beans in boiling water for 5 minutes, until al dente, then immediately run under cold water to stop the cooking process. Once cooled down, cut them into ½ inch pieces.
● To make the dressing, mix together the sesame seeds, rapeseed oil, agave nectar, white wine vinegar, mustard, black pepper and sea salt.
● Once the quinoa has cooled, combine it with the asparagus, green beans and edamame, pour over the dressing and gently fold together.
● Serve on a large platter and sprinkle with mara seaweed.
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