Quinoa Salad with Peas, Carrots and Roasted Asparagus

Ingredients

• 200 g White quinoa (Rinse under cold water before cooking)
• 2 pièces moyennes Carrots (Peeled and diced into 5‑6 mm cubes)
• 1 petite Red onion (Finely minced)
• 150 g Pre‑cooked frozen peas (Quickly thawed before adding)
• 400 g Canned chickpeas (Drained and rinsed)
• 250 g Green asparagus (Peeled, cut in half (and quartered if thick))
• 10 g Fresh parsley (Coarsely chopped)
• 30 ml Extra‑virgin olive oil (For cooking and the vinaigrette)
• 30 g Unsalted butter (For roasting the asparagus)
• 1 pincée Fine salt
• 0.25 c. à café Timut pepper (Optional, adds a citrus note)
• 0.25 c. à café Ground turmeric
• 1 pincée Fine herbs (Herbes de Provence)
• 15 ml Fresh lemon juice (For the vinaigrette)
• 5 g Dijon mustard (1 teaspoon)

Instructions

1. Prepare the vegetables

   Peel the carrots, trim the ends and dice them into 5‑6 mm cubes. Finely mince the red onion. Peel the asparagus, cut them in half (and the thicker ones lengthwise).

   Time: PT10M

2. Sauté onion and carrots

   In a sauté pan, heat 2 tablespoons of olive oil over high heat. Add the minced onion and brown it for 2‑3 minutes, then add the carrots and season with salt, fine herbs, timut pepper and turmeric.

   Time: PT5M

   Temperature: haute

3. Cooking carrots and onion

   Cover the pan and let simmer for 15 minutes, stirring regularly until the carrots begin to soften.

   Time: PT15M

   Temperature: moyenne

4. Add the peas

   Stir in the pre‑cooked frozen peas, cover again and cook for 12 minutes until the vegetables are tender.

   Time: PT12M

   Temperature: moyenne

5. Cook the quinoa

   Bring 1 L of salted water to a boil in a saucepan, add the rinsed quinoa, cover and cook for 13 minutes. Drain and rinse under cold water to stop cooking.

   Time: PT13M

   Temperature: ébullition

6. Steam the asparagus

   Heat water in a saucepan, place the steamer basket, arrange the asparagus in a single even layer, cover and steam for 15 minutes until tender.

   Time: PT15M

   Temperature: ébullition

7. Roast the asparagus in butter

   Melt the butter in a skillet over high heat. Add the cooked asparagus, sauté for a few minutes, turning gently until golden on each side. Stir in the chopped parsley at the end of cooking.

   Time: PT5M

   Temperature: haute

8. Assemble the salad

   In a large bowl, combine the cooled quinoa, the carrot‑onion‑pea mixture, the drained chickpeas, and the remaining parsley. Adjust seasoning with salt and pepper if needed.

   Time: PT5M

9. Prepare the vinaigrette

   In a small bowl, whisk 2 tablespoons of olive oil, lemon juice and Dijon mustard until a smooth emulsion forms.

   Time: PT3M

10. Plating and serving

    Divide the salad among plates, place the roasted asparagus on top and drizzle generously with vinaigrette just before serving.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g