Vickys Quinoa Salad with Peas, Beans & Asparagus, G

Name: Vickys Quinoa Salad with Peas, Beans & Asparagus, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams quinoa; 2 tsp vegetable bouillon powder, recipe on my profile; 450 ml water; 12 spears asparagus, halved; 200 grams shelled baby broad beans; 200 grams peas; 1 handful fresh mint; 1 handful fresh parsley; 1 handful cherry tomatoes, halved; 1 juice and grated zest of a lemon; 200 ml extra virgin olive oil; 2 tbsp agave nectar; 1 tbsp balsamic vinegar; 1 sea salt & freshly ground pepper to taste

Servings: persons

300 grams quinoa
2 tsp vegetable bouillon powder, recipe on my profile
450 ml water
12 spears asparagus, halved
200 grams shelled baby broad beans
200 grams peas
1 handful fresh mint
1 handful fresh parsley
1 handful cherry tomatoes, halved
1 juice and grated zest of a lemon
200 ml extra virgin olive oil
2 tbsp agave nectar
1 tbsp balsamic vinegar
1 sea salt & freshly ground pepper to taste

1
Put the quinoa and bouillon powder in a pan and cover it with 450mls water.
2
Bring to the boil then turn the heat to low and put the lid on top.
3
Cook for around 12 minutes until the water has all been absorbed
4
Remove the lid and let any remaining water evaporate away.
5
Turn the cooked quinoa out onto a wide plate, fluff up with a fork and allow to cool
6
Meanwhile bring another 2 pans of lightly salted water to the boil.
7
Cook the peas and asparagus in one and the beans in the other for 3-4 minutes so they still have a little bit of bite and aren't too soft
8
The beans need their outer case slipped off after cooking so it's easiest to cook those in a seperate pan
9
Roughly chop the herbs and in a large bowl gently mix them with the cooled quinoa and vegetables including the tomatoes, reserving some of the herbs for garnish
10
Add to the bowl the lemon zest, juice, balsamic, agave and oil.
11
Taste and season with sea salt & pepper accordingly
12
Serve in a large dish with a drizzle of oil and the reserved herbs sprinkled over the top

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 300 grams quinoa, 2 tsp vegetable bouillon powder, recipe on my profile, 450 ml water, 12 spears asparagus, halved, and more.

Yes, Vickys Quinoa Salad with Peas, Beans & Asparagus, Gluten, Dairy, Egg & Soy-Free falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vickys Quinoa Salad with Peas, Beans & Asparagus, Gluten, Dairy, Egg & Soy-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions