Quinoa Salad With Asparagus And Summer Fruits

1. 1

   Rinse the quinoa and cook in boiling water for 10-15 mins until softened.

2. 2

   Meanwhile, heat 2 tbsp of the oil in a frying pan and toast the cashew nuts.

3. 3

   For the dressing, whisk the remaining oil with the lime juice, vinegar and a little salt and pepper. Toss with the the quinoa, asparagus, nectarines, raspberries, cashews and parsley in a large salad bowl to serve.

* Per serving · 4 servings · Values may vary.

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