100g quinoa
25g toasted almonds (flaked almonds)
100g spears asparagus
1 lemon (juiced)
1 tbsp olive oil
75g mixed salad leaves
100g goat's cheese (halved)
1
Cook the quinoa in boiling water for 15 minutes, drain and rinse with cold water. Mix in the almonds.
2
Brush the asparagus with a little oil and fry for 2 – 3 minutes, then cut in half.
3
Whisk together the lemon juice and oil and toss into the quinoa with the salad leaves.
4
Grill the goat’s cheese until golden and place on top of the quinoa salad.
Ingredients
100g quinoa
25g toasted almonds (flaked almonds)
100g spears asparagus
1 lemon (juiced)
1 tbsp olive oil
75g mixed salad leaves
100g goat's cheese (halved)
Directions
1
Cook the quinoa in boiling water for 15 minutes, drain and rinse with cold water. Mix in the almonds.
2
Brush the asparagus with a little oil and fry for 2 – 3 minutes, then cut in half.
3
Whisk together the lemon juice and oil and toss into the quinoa with the salad leaves.
4
Grill the goat’s cheese until golden and place on top of the quinoa salad.