Griddled Asparagus, Pea & Quinoa Salad

This quick to make, nutritious and filling meal is great for days when you don’t have much time to cook. It can be served on its own as a vegetarian dish if you wish, but if you are like me and feel like you want something else with it then any form of protein would work. On this occasion I used a hache steak, but chicken, salmon, or halloumi would work very nicely indeed. Just whatever you have to hand really. I love adding avocado to hot grains like quinoa or rice in a salad as the heat helps to soften and almost melt the avocado, emphasising its creamy texture, helping to give the salad a slight richness to it without the need to use a salad dressing or add extra fat. Give it a try and let me know your thoughts.

Print Recipe
Griddled Asparagus, Pea & Quinoa Salad
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Instructions
  1. Boil the kettle and make up the vegetable stock.
  2. Weigh the quinoa out in to a lidded saucepan, pour over the stock, cover and leave to simmer on the hob on a low heat for 15 minutes.
  3. Weigh out the frozen peas and add to the quinoa pan with 5 minutes left to cook.
  4. Once 15 minutes are up, turn off the hob and leave to sit for 5 minutes to absorb any excess moisture.
  5. While the quinoa is cooking, heat a large griddle over a high heat.
  6. Prepare the asparagus by snapping off any of the woody ends if they need it. Rub with the olive oil and season with a little salt and pepper. If making an additional protein source to accompany the salad, like hache steaks, then do the same with these.
  7. Once the griddle is hot, griddle the asparagus and protein source on each side. 3-4 minutes for the asparagus, 5-6 for the hache steaks.
  8. Meanwhile assemble the salad by adding the rocket leaves and coriander in to a large bowl.
  9. Thinly slice the chilli and add to the bowl.
  10. Peel, stone and slice the avocado in to small pieces and add to the bowl.
  11. Pour in the lemon juice and give everything a mix.
  12. Once the asparagus is cookedm cut in to thirds and add to the salad bowl.
  13. Once the quinoa and peas are also cooked then add them to the bowl as well and stir to combine.
  14. Divide between 2 plates and top with the additional protein source. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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