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Tenderstem Broccoli and Asparagus Quinoa

Tenderstem Brocolli and Asparagus Quinoa - The perfect side salad to go with any meal - Meal Prep Magic basically. Also its a Vegan Quinoa!
5 from 2 votes
Print Recipe
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Course Side Dish

Ingredients
  

Quinoa

  • 170 grams Quinoa 1 Cup rinsed throughly
  • 500 ml Stock of your choice, I use veg
  • 1 tsp Cumin
  • 1/4 tsp Red Chilii Flakes
  • Salt and Pepper

Dressing

  • 3 tbsp Olive Oil
  • 3 tbsp Lemon Juice
  • 1 tbsp Red Wine Vinegar
  • 3 cloves Garlic crushed
  • 2 tbsp Parsley Chopped finely
  • Salt and Pepper

Vegetables

  • 3 Tenderstem Brocolli
  • 4 Asparagus Spears
  • 1/2 small Red Onion diced

Instructions
 

Quinoa

  • In a medium sized pan bring the stock to the boil, then add the quinoa, cumin, red chilli flakes and salt and pepper. Bring to the boil and simmer for 10 - 15 minutes. Fluff with a fork.

Dressing

  • Add all the ingredients for the dressing to a small bowl and whisk together.

Vegetables

  • Add the broccoli and asparagus spears to a pan of boiling water, cook for 2 - 3 minutes, then drain and chop into 1 inch pieces. 

Assemble

  • Add the dressing to the quinoa, along with the red onion, asparagus and broccoli. Mix together until combined evenly. Sprinkle with toasted seeds..trust me!
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