Quinoa Salad with Vegetables

Ingredients

• 500 g Green Asparagus
• 2 red bell peppers
• 5 spring onions (white part only)
• 1 can chickpeas (240 g)
• 150 g quinoa
• 300 ml Vegetable broth
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 0.25 tsp ground cumin
• 1 tbsp Lemon Juice
• 1 tsp lemon zest
• 2 tbsp finely chopped herbs (parsley and mint)

Instructions

1. 1.

   Wash the asparagus, peel the lower third, cut off woody ends, and slice into about 6 cm pieces. Wash the bell peppers, halve them, remove seeds and white membranes, and dice into bite-sized cubes. Wash the spring onions, trim, and cut into rings. Peel the garlic and finely mince it. Drain the chickpeas and let them drain.

2. 2.

   Rinse the quinoa under running water until clear. Bring the broth to a boil in a pot over medium heat. Add the quinoa, cover, and simmer for about 15 minutes until cooked. Remove from heat, drain if necessary, and allow to cool. Heat 2 tbsp oil in a pan and sauté the asparagus over medium heat for about 7 minutes, turning occasionally.

3. 3.

   Add the bell peppers, garlic, and spring onions and cook for another 3 minutes. Season with salt, pepper, and cumin. Finally drizzle with lemon juice and zest. Wash the herbs, shake dry, and finely chop them. Fold the chopped herbs into the quinoa. Taste the quinoa salad with vegetables, adjust seasoning if desired, add remaining olive oil to finish, and serve on bowls.