Quinoa salad with asparagus and kale recipe

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Quinoa salad with asparagus and kale recipe

This flavoursome bowl packs plenty of greenery in the form of asparagus and kale. Paired with a naturally high source of protein, quinoa, and colourful pomegranate seeds, this vegan salad is quick-to-make and delicious.

Ingredients

To serve (optional)
  • 2 x 250g (8.8oz) packs halloumi, cut into thick slices
  • 1 tbsp olive oil
  • 2 x 250g (8.8oz) packs halloumi, cut into thick slices
  • 1 tbsp olive oil
  • 2 x 250g (8.8oz) packs halloumi, cut into thick slices
  • 1 tbsp olive oil
For the salad
  • 200 g quinoa
  • 350 ml hot vegetable stock
  • 2 bunches asparagus, trimmed and sliced into bite-size pieces
  • 200 g kale, torn into bite-size pieces
  • 0.5 bunch spring onions, finely sliced
  • 1 large bunch flat leaf parsley, chopped
  • 1 handful of radishes, trimmed and thinly sliced
  • 200 g pomegranate seeds
  • 7.1 oz quinoa
  • 12.3 fl oz hot vegetable stock
  • 2 bunches asparagus, trimmed and sliced into bite-size pieces
  • 7.1 oz kale, torn into bite-size pieces
  • 0.5 bunch spring onions, finely sliced
  • 1 large bunch flat leaf parsley, chopped
  • 1 handful of radishes, trimmed and thinly sliced
  • 7.1 oz pomegranate seeds
  • 7.1 oz quinoa
  • 1.5 cups hot vegetable stock
  • 2 bunches asparagus, trimmed and sliced into bite-size pieces
  • 7.1 oz kale, torn into bite-size pieces
  • 0.5 bunch spring onions, finely sliced
  • 1 large bunch flat leaf parsley, chopped
  • 1 handful of radishes, trimmed and thinly sliced
  • 7.1 oz pomegranate seeds
For the dressing
  • 1 lemon, juice only
  • 1 tbsp runny honey
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • 6 tbsp olive oil
  • 1 pinch salt and freshly ground black pepper
  • 1 lemon, juice only
  • 1 tbsp runny honey
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • 6 tbsp olive oil
  • 1 pinch salt and freshly ground black pepper
  • 1 lemon, juice only
  • 1 tbsp runny honey
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • 6 tbsp olive oil
  • 1 pinch salt and freshly ground black pepper

Details

  • Cuisine: British
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Add the quinoa to a small saucepan and pour over the hot stock. Bring up to a boil, reduce the heat to low, cover with a lid and cook for 15 minutes until the grains are tender and the stock absorbed.
  2. Meanwhile, make the dressing by adding the lemon juice, honey, garlic and mustard to a mixing bowl and whisking together. Slowly pour in the olive oil, whisking until you have a thick creamy dressing. Season with salt and freshly ground black pepper.
  3. Bring a large pan of lightly salted water up to a boil and tip in the asparagus. Simmer for 2 minutes until just tender but with plenty of bite. Remove with a slotted spoon to a colander and allow to drain, then tip onto a plate and allow to cool.
  4. Add the kale to the boiling water and cook for another 2 minutes, then drain and rinse under cold running water to cool quickly. Drain well.
  5. Add the kale to the bowl of dressing, along with the spring onion, parsley, radishes and blanched asparagus. Toss together lightly to mix.
  6. Once the quinoa is cooked, fork through the grains to separate and tip into the salad, lightly mixing through.
  7. Spoon onto a serving plate and scatter over the pomegranate seeds and halloumi (if including) before serving.

Recipe courtesy of British Asparagus.

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