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Pearl and black Express Quinoa salad with asparagus, fennel and watercress

# Main Course
# Vegetarian
Ingredients
  • 250g pre-cooked pearl and black Quinoa Express

  • 1 bunch asparagus

  • 1 trimmed medium fennel bulb

  • 1 trimmed medium fennel bulb

  • 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

PREPARATION

Serves 4

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.

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BUY QUINOA?

You can buy our products throughout the UK, Ireland and France.

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