This spring salad is packed with taste and goodness. Stir frying the quinoa makes this salad different, and adding kale to the hot quinoa in the pan makes it wilt slightly, which adds another textural element to this interesting salad. It’s full of contrasts and flavours, but is very delicious and quick to make. To cut down on prep, you can blanch the asparagus and green beans ahead of time and finish cooking the salad when you are ready to serve.
Directions
- In large pot, place water and salt and bring to a boil. Once water is boiling, add asparagus and green beans and cook for 5-6 minutes, or until tender and crisp.
- Immediately dunk in ice water to stop the cooking. Once cool, drain and pat dry with paper towels.
- In large frying pan, heat olive oil over medium high heat and add quinoa. Stir fry quinoa until warm and starting to get crispy, about 8 minutes.
- Add baby kale and stir until slightly wilted, 2-3 minutes. Season lightly with salt and pepper.
- Divide blanched asparagus and green beans amongst 4 bowls and top with quinoa and kale, radish slices, and avocado quarters.
- Garnish with pumpkin seeds and microgreens.
- Drizzle with dressing and serve immediately.
Ingredients
- 1 bunch thin asparagus trimmed
- 200g green beans trimmed
- 12 cups water
- 1 tsp salt
- 2 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
- 1 pack Farm Boy™ Organic Mixed Quinoa (226 g)
- 4 cups baby kale or baby spinach
- salt and pepper to taste
- 4 large multi-colour radishes trimmed and thinly sliced
- 1 avocado cut into quarters
- 1/4 cup toasted Farm Boy™ Raw Pumpkin Seeds
- 1 cup Farm Boy™ Microgreens
- Farm Boy™ Lemon Garlic with Honey Dressing to taste
