Pearl and Black Express Quinoa salad with Asparagus, Fennel and Watercress

Pearl and Black Express Quinoa salad with Asparagus, Fennel and Watercress

What to make for supper? Sound like a familiar refrain? You want something filling - but it's got to be healthy.

You fancy something a little bit imaginative but it's got to be quick.

You crave something light and nutritious but you don't want to be raiding the larder an hour later.

Well, Quinola might just have the answer.

Michelin-starred chef Andy McFadden, from L'Autre Pied, has devised this quinoa salad recipe especially for Quinola using new ready-to-eat Express Quinoa.

Quick, simple and delicious, it is sunshine in a bowl on a hot summer's day.

Quinola has added Express Quinoa to its range of Fairtrade, organic quinoa - making it the quick and easy new way to eat Peru's most versatile food.Quinoa Packshot

Available in black and pearl quinoa and red and pearl quinoa mix, each 250g pouch is ready to eat cold, as part of a salad, or hot as an alternative to rice or pasta. To heat, simply pop in the microwave for two minutes and then fluff with a fork.

Express Quinoa has a no-junk promise, containing only three ingredients: Fairtrade organic quinoa, organic sunflower oil and hand-harvested sea salt from the marshes of Guérande, France.

Organically and sustainably grown by a farming co-operative near Lake Titicaca, Express Quinoa is not only delicious and easy but contains protein, iron, fibre, magnesium and essential amino acids.

And, of course, it's gluten-free!

Serves 4

Ingredients

  • 250g pre-cooked pearl and black Quinoa Express
  • 1 bunch asparagus
  • 1 trimmed medium fennel bulb
  • Juice ½ lemon
  • ½ tsp Dijon mustard
  • 4 tbsp extra virgin olive oil
  • ½ tsp caster sugar
  • Sea salt
  • Black pepper
  • 100g watercress
  • Mint, leaves picked
  • 50g toasted pine nuts
  • 2 tbsp chives, finely chopped
  • 50g parmesan

Procedure

  • Finely slice the trimmed asparagus spears on the diagonal using a mandolin or potato peeler.
  • Slice the fennel bulb the same way.
  • Combine in a large bowl.
  • Mix the lemon juice, mustard, olive oil, sugar, salt and pepper to taste in a small bowl.
  • Pour over the asparagus and fennel shavings and toss well.
  • Add the watercress leaves, mint, pine nuts, chives, parmesan and quinoa to the salad.
  • Toss lightly and serve.

For stockist information and further recipe ideas, visit www.quinola.com

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  • Email: info@kokovamagazine.com

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