Spring quinoa bowl with asparagus and peas
A bowl for spring: asparagus and peas steamed right on top of the quinoa, then a mustardy lemon dressing, creamy avocado and fresh mint. Done in 25 minutes with one main pan.
- Time
- 25 min
- Serves
- 2
- Kind
- Grain bowls
- Also
- Gluten-free
- Season
- Spring
Made without gluten ingredients.
Method
- Rinse the quinoa in a sieve and put it in a pan with 350 ml of water and a pinch of salt. Bring to the boil, cover and simmer on a low heat for 11 minutes.
- While it simmers, snap the woody ends off the asparagus and cut the spears into 3 cm lengths.
- Lay the asparagus and frozen peas on top of the quinoa, replace the lid and cook for 4 minutes more, until the water has gone and the asparagus is bright green and tender. Leave it covered, off the heat, for 5 minutes.
- In a large bowl, whisk together the olive oil, the juice of the lemon, the dijon mustard and a pinch of salt and black pepper.
- Slice the radishes thinly, halve, stone and slice the avocado, and roughly chop the mint leaves.
- Tip the quinoa, asparagus and peas into the dressing and toss gently. Share between two bowls and top with the radishes, avocado, mint and pumpkin seeds.
Tip Frozen peas go in straight from the freezer, no need to thaw. Snap each asparagus spear and it will break where the woody part ends.
Per portion
| Energy | 718 kcal |
| Protein | 25 g |
| Carbohydrate | 56 g |
| of which sugars | 10 g |
| Fat | 40 g |
| of which saturates | 7 g |
| Fibre | 17 g |
| Salt | 0.5 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- quinoa150 g
- asparagus250 g
- frozen peas150 g
- radishes100 g
- avocado1
- mint½ bunch
- pumpkin seeds30 g
- lemon1
- dijon mustard1 tbsp
- olive oil2 tbsp
