Quinoa salad with roasted asparagus
Serve: 4 to 6
This quinoa salad is quick to make and so good for a picnic or a light dinner.
- 100 g of red quinoa
- 100 g of white quinoa
- 100 ml of Ecomil almond cooking cream
- 2 garlic cloves
- 3 tbsp of olive oil
- ¼ of a tsp of ground turmeric
- a bunch of asparagus
- 40 g of almonds
- 2 lemons
- a handful of raisins
Rinse the quinoa and cook it in water until tender. Drain the quinoa and heat the oil in a large pan. Lightly fry the quinoa and the finely chopped garlic in the pan then add the turmeric and the Ecomil almond cuisine cooking cream. Rinse the asparagus, cut off the ends and cut the asparagus into small pieces. Now put the pieces into the pan with the quinoa for 5 to 10 minutes. Put the quinoa and asparagus in a plate or a bowl and wait until cold. Add finely chopped almonds and a handful of raisins. The salad can now be served with lemon slice.
Did you know that our Ecomil almond cooking cream has been voted as “Best Organic Product 2016”? If not read our article!