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Quinoa with griddled asparagus and peas recipe

1 rating

This dish is wholesome, delicious and packed with summery flavours. Combining nutritious quinoa and bulgar wheat with season's best grilled asparagus and peas, creamy avocado and pumpkin seeds gives a light meal that's sure to impress. See method

Serves 4
15 mins to prepare and 25 mins to cook
330 calories / serving
Vegetarian
Dairy-free

Ingredients

200g (7oz) quinoa with bulgur wheat
900ml (1 1/2pt) hot vegetable or chicken stock
125g pack asparagus tips
3 tbsp extra-virgin olive oil
150g frozen peas, defrosted
1 tsp Dijon mustard
1 tsp clear honey
½ lemon, finely zested and juiced
25g (1oz) pumpkin seeds, toasted
small handful fresh basil leaves, chopped
1 avocado, peeled, stone removed and chopped
50g rocket

Each serving contains

Energy
1365kj
330kcal 17%
Fat
22g 31%
Saturates
4g 20%
Sugars
5g 5%
Salt
1.1g 18%

of the reference intake
Carbohydrate 22.8g Protein 10.6g Fibre 6.4g

Method

Cook the quinoa following packet instructions with the hot stock until tender. Drain, fluff up with a fork and tip into a large bowl.
Put a griddle pan over a high heat. Drizzle the asparagus tips with a little oil, then griddle until charred all over and just tender. Cut into bite size pieces and add to the quinoa.
Cook the peas for 2 minutes in boiling water, refresh under cold running water and drain.
Mix together the mustard, honey, lemon zest and juice, remaining olive oil and season. Pour over the quinoa and mix together. Add the toasted pumpkin seeds, basil leaves, chopped avocado, peas and scatter over rocket. Mix gently and serve immediately.

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