Ingredients1 Cup Quinoa
10 Asparagus Spears
50g Mixed Salad Leaves
Handful of Sun Dried Tomatoes (optional)
Tbsp Olive Oil
Dressing:30g Parsley - leaves and fine stalks.
3 Tbsp Tahini
1 Clove Garlic very finely diced
Juice of 1/2 an Orange
Juice of a Lemon
1/2 tsp of Honey (or Maple Syrup for Vegans)
Pinch of Salt and Pepper
Dash of Water - if needed
Method1. Rinse the quinoa well and put a large pan of water on the hob to boil. Make sure there is plenty of water so the quinoa will be well covered. When the water is boiling add the quinoa, turn down to a medium heat and set a timer for 12 minutes.
2. While the quinoa is cooking make the dressing. Add the ingredients to a blender and whizz until smooth. If it's too thick just add a little water.
3. Next add the oil to the griddle pan then pop in the asparagus. Cook for 5-7 minutes turning as you go. Sprinkle with a little salt and pepper and remove from the heat when tender and slightly blackened. If you don't have a griddle pan, you could grill the asparagus instead.
4. By now the quinoa should be ready, so drain well and leave to cool in the sieve.
5. Now it's time to assemble the salad. Start with some of the salad leaves, then layer on some quinoa and a spoonful of the tahini dressing and some sun dried tomatoes if you're using them and then repeat the process until you have built a lovely looking salad. The final flourish is the asparagus spears. Add them to the top of the salad.