Quinoa Salad with Lemon and Basil Vinaigrette
Savourez cette salade de quinoa printanière aux asperges et avocat, une recette saine et équilibrée sublimée par une vinaigrette fraîche au citron et basilic.
Easy
€€ - €€€
420 kcal/serving
Préparation
1-Rinse and drain the quinoa thoroughly. Cook the quinoa with 500 ml of salted water (Micro Urban family), about 16 minutes at 600 watts. Let rest for 5 minutes, stir (Fine silicone spatula), transfer to a bowl (1 l Mixing Bowl) and let cool.
2-Peel the asparagus, reserve the tips, and cut the rest into 3 to 4 cm pieces.
If using frozen peas, rinse them to thaw (Double strainer).
3-Steam (Micro Urban family) arranged in order: cut asparagus (except the tips), peas, then asparagus tips (on top), about 12 minutes at 900 watts. Let rest for 2 minutes and place the vegetables under cold water to stop cooking and preserve their green color.
4-Chop the basil (SuperSonic Chopper tall), add lemon juice, mustard, salt, pepper, and olive oil, and blend.
5-Peel the avocados, remove the pit, and cut the flesh into pieces.
6-Gently mix all the ingredients (Silicone spatula) in a salad bowl.
7-Sprinkle with roasted pumpkin seeds just before serving (optional).
Ustensiles
Ingrédients
- 200g of quinoa
- 500 ml of water
- 400g of green asparagus or leeks
- 200g of peas
- 3 sprigs of basil
- 2 tbsp of lemon juice
- 1 tbsp of Dijon mustard
- 5 tbsp of olive oil
- 2 avocados
- 60g of roasted pumpkin seeds