This salad has everything. Delicious mouthwatering ingredients and great variations
2 C water
1 C quinoa, – rinsed and drained
Vegetable stock for 2 C of water
2 Tbs Cashew Nuts
2 bunches asparagus – cooked and cut into small lengths
1 large red capsicum – cut into thin strips
¼ C Pepitas
¼ C Sunflower seeds
4 Spring Onions – thinly sliced
1 C chopped fresh continental parsley
1 ½ Tbsp fresh lemon juice
2 tsp agave syrup
2 tsp olive oil
1 tsp sweet paprika
100g rocket leaves
Cook the quinoa by combining the water, vegetable stock with quinoa over a medium heat
and then bringing to the boil.
As soon as it starts to boil turn the heat down and cover then leave it to simmer for 15 minutes.
When the quinoa is ready place it in a large bowl and leave to cool.
Add asparagus, red capsicum, spring onions, parsley, sunflower seeds, rocket and
pepitas to the cooled quinoa and combine them together.
Salad Dressing – Mix together the lemon juice, agave syrup and paprika in a bowl
then pour the dressing over the quinoa mixture and combine together then add the cashew nuts on top.