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

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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!

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

Mint, leaves picked

50g toasted pine nuts

2 tbsp chives, finely chopped

50g parmesan

Preparation

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