Red Quinoa Salad with Charred Asparagus
Introduction
Serves: 4-6
Ingredients
1 bunch asparagus (9-10 spears)
4 Tbsp extra virgin olive oil
Flaky sea salt
Freshly ground black pepper
1 tangelo or juicy orange
1 witloof (endive / chicory), or a wedge of iceberg lettuce
1½ Tbsp raspberry or red wine vinegar
1 tsp maple syrup or runny honey
½ tsp thyme, or ½ cup small basil leaves
Method
1 Rinse quinoa in a sieve, transfer to a saucepan and pour over 5 cups boiling water. Bring to a bubble, then lower heat, partially cover with a lid and simmer for 20 minutes. Drain well.
2 Trim asparagus and cut into short lengths. Toss with 1 tablespoon of oil and a little salt and pepper. Char asparagus in a hot heavy-based pan (no need for added oil), or on a barbecue grill.
3 Peel tangelo or orange then cut fruit into fat segments and chop; conserve juice. Trim witloof then chop. If using iceberg lettuce, tear into bite-sized pieces.
4 Whisk remaining oil, vinegar and maple syrup or honey in a salad bowl, adding 1 teaspoon of flaky sea salt, (or ½ tsp regular salt) and black pepper to taste. Add thyme, if using. Add warm quinoa and toss well. Add conserved tangelo or orange juice, then the chopped fruit and toss. Add witloof or lettuce, toss again, then add asparagus, and basil, if using. Toss and serve.
Recipe Notes
You can use any colour quinoa in this salad. I’ve chosen red because I like the contrast in colour! For a change, top the salad with sliced feta.
