Commonsense – Asparagus and Quinoa Salad

Salads should never be that difficult, so here’s some inspiration for an incredibly simple, flavourful Spring salad, incorporating our latest in-season star – Asparagus. 

Ingredients:

 Method:

1. Rinse the quinoa well under cold water.
2. Tip it into a pan on medium heat and add 200mls of cold water and a pinch of salt. Bring to the boil.
3. Reduce to a simmer until tender and the liquid is absorbed (10-15mins).
4. As the quinoa cooks, slice mushrooms and fry with asparagus, a drizzle of olive oil, salt and pepper for about 10 minutes.
5. Add salad mix, stripped carrot (we used a peeler to get long, thin strips of carrot), sliced red onion and cubed feta to a large salad bowl.
6. When the quinoa is fluffy and the mushrooms and asparagus are ready, mix all ingredients together and serve with a drizzle of olive oil, a dash of apple cider vinegar and a flourish of pita chips!