Asparagus Salad with Lemon Tahini Quinoa
Number 17 in my series of Fifty Fantastic Salads is this Asparagus Salad with Lemon Tahini Quinoa. It has an amazing mix of flavours and textures and can be on the table in under 25 minutes.
Ingredients
Salad ingredients:
- ¾ cup quinoa (135g)
- 1 tsp of vegetable stock powder
- Large bunch of asparagus
- 2 courgettes (zucchini)
- 1 tbsp olive oil
- 2 x 400g tins Butter beans (2x14oz)
Lemon tahini dressing:
- ⅓ cup tahini (80ml)
- Juice and zest of 2 lemons
- 1 tsp garlic powder or a minced garlic clove
- 4 tbsp water
- Salt and pepper
- 2 tsp maple syrup optional
Instructions
- Add the quinoa to a pan with the vegetable stock, seasoning and 1.5 cups (375ml) of water. Put the lid out and bring to the boil. Once boiling, reduce the heat and simmer for about 14-15 minutes, until the water is absorbed, and the quinoa is fluffy. Let it cool slightly.
- Whilst the quinoa is cooking, heat up a griddle pan and add the olive oil. Slice the courgettes and asparagus into bite-sized chunks and griddle for about 3-5 minutes until slightly charred.
- Drain the butter beans and give them a quick rinse. Chop the parsley. Add them both to a serving bowl.
- Add the dressing ingredients to a small bowl or jar. Mix well until smooth. Adjust the water, if needed, until you get a creamy, pourable consistency.
- Add the cooked quinoa, butter beans, parsley, salt & pepper and most of the vegetables to a large serving bowl. Drizzle the dressing over the top and toss everything together. Top with the remaining griddled veggies and some optional extra lemon zest.
Notes
- This will store in the fridge for about 4 days.
- I don’t recommend freezing.
- The nutritional information is based on the recipe serving 4, but depending on portion sizes this could stretch to 6.
Nutrition
Calories: 420kcalCarbohydrates: 53gProtein: 21.4gFat: 18gSaturated Fat: 2.3gFiber: 16.1g
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