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.