How To Make A Mixed Spring Salad With Quinoa & Asparagus

The dressing needs at least 30 minutes to marinate so prepare this first or while cooking the quinoa.

For the Dressing

Ingredients
- 1 rounded tablespoon Dijon mustard 
- 1 ½ tablespoons red wine vinegar or sherry vinegar 
- 1 tablespoon fresh lemon juice 
- Salt 
- freshly ground pepper 
- ½ cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil 
- 1 small garlic clove 

Method
1. In a small bowl, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
2. Peel the garlic clove and lightly crush, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes.
3. Remove garlic from the dressing before serving.

For the Salad

Ingredients
- 200g mixed quinoa (dry)
- 400ml water 
- Pinch sea salt 
- Bunch asparagus, chopped into 1 inch pieces
- Handful broad beans, podded 
- Handful mung beans 
- Handful parsley, chopped
- Handful coriander, chopped 
- Handful flaked almonds, toasted 
- 2 heritage tomatoes, peeled and sliced into ribbons
- Avocado or feta cheese (optional)

Method
1. Rinse the quinoa and place it in a pot with the water and pinch of salt. Bring to a boil, cover, lower heat, and allow it to simmer on low heat for 12-15 minutes. Turn off heat, and let sit covered for 5 -10 minutes, then uncover, fluff with a fork and let it cool.
2. While the quinoa is cooking, blanch the broad beans and asparagus in salted boiling water for just a few minutes, until bright and tender. Rinse under cold water.
3. Place the cooled quinoa and blanched veggies in a bowl. Add remaining ingredients and give a toss. Add the dressing (recipe below) and stir again.

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.