Quinoa, asparagus, tomato and onion salad with basil and lemon dressing

Quinoa, asparagus, tomato and onion salad with basil and lemon dressing
Asparagus-salad-image.jpg

Method

  1. Rinse the quinoa and drain.
  2. Bring a pan of water to the boil, add the quinoa and simmer until tender, about 10–15 minutes.
  3. Drain and leave to cool completely. In a small bowl mix together the olive oil, lemon juice and chopped basil. Set aside.
  4. Peel and trim the asparagus. Blanch in boiling water and refresh in cold water.
  5. Roughly chop the tomatoes and onions.Place the asparagus, tomatoes, onion and quinoa in a salad bowl.
  6. Pour over the dressing and toss to combine. Season to taste

Recipe from Aldo Zilli’s Zilli Light.

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Tip

This will fill you up while keeping you slim and healthy

Ingredients

8 tablespoons quinoa
2 tablespoons olive oil
2 teaspoons lemon juice
2 handfuls of fresh basil, chopped
16 asparagus spears
8 vine-ripe tomatoes
2 onions
Salt and freshly ground black pepper

Notes

Time: 25 minutes
Serves: 4
Nutrition: n/a