Quinoa with griddled asparagus and peas recipe
This dish is wholesome, delicious and packed with summery flavours. Combining nutritious quinoa and bulgar wheat with season's best grilled asparagus and peas, creamy avocado and pumpkin seeds gives a light meal that's sure to impress.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook
- 330 calories / serving
- Dairy-free
- Vegetarian
Ingredients
- 200g (7oz) quinoa with bulgur wheat
- 900ml (1 1/2pt) hot vegetable or chicken stock
- 125g pack asparagus tips
- 3 tbsp extra-virgin olive oil
- 150g frozen peas, defrosted
- 1 tsp Dijon mustard
- 1 tsp clear honey
- ½ lemon, finely zested and juiced
- 25g (1oz) pumpkin seeds, toasted
- small handful fresh basil leaves, chopped
- 1 avocado, peeled, stone removed and chopped
- 50g rocket
Each serving contains
- Energy
- 1365kJ 330.0kcal
- Fat
- 22g
- Saturates
- 4g
- Salt
- 1.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 22.8gProtein 10.6gFibre 6.4g
Method
- Cook the quinoa following packet instructions with the hot stock until tender. Drain, fluff up with a fork and tip into a large bowl.
- Put a griddle pan over a high heat. Drizzle the asparagustips with a little oil, then griddle until charred all over and just tender. Cut into bite size pieces and add to thequinoa.
- Cook the peas for 2 minutes in boiling water, refresh under cold running water and drain.
- Mix together the mustard, honey, lemon zest and juice, remaining olive oil and season. Pour over the quinoa and mix together. Add the toasted pumpkinseeds, basil leaves, chopped avocado, peas and scatter over rocket. Mix gently and serve immediately.
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