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Nutty quinoa salad with goat’s cheese

Yields2 Servings

 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.

Nutrition Facts

Servings 2