Quinoa, Asparagus, Pak choi, radish, spring onion,spiced peanut soy ginger and garlic dressing

Asparagus is BACK! And available to buy in the deli :) 

Here's a great Spring recipe with an Asian inspired dressing and lots of crunchy veg! 

 

Crunchy spring Asian style salad

100g Quinoa

1 bunch Asparagus

2 bunches pak choi

50g radishes, quartered

4 spring onions, 

50g broccoli

25g peanuts

1 tsp smoked paprika

1tsp cumin

 

For the dressing

2 tbsp soy

2 tbsp olive oil

1 garlic clove

1 knob ginger, grated

 

Method

Pre-heat the oven to 180 degrees

1. Cover the quinoa with 200g of boiling water, cook for 15 minutes until the water has evaporated.
2. Coat the peanuts in paprika, cumin, salt + olive oil. Roast in the oven for 10 minutes
3. In a steamer add the asparagus and pak choi for 5 minutes, making sure the asparagus is still al dente.
4. Meanwhile mix whisk the dressing ingredients together.
5. Put all the ingredients into a bowl, leaving back some of the peanuts. Mix the dressing together.
6. Transfer into a salad bowl and top with the remaining peanuts.