I have found a fantastic combination of ingredients to make what I, with great imagination, am calling my ‘Summer Quinoa’. To be honest, add any green vegetable you have to hand although the combination of avocado, asparagus and sugar snaps is particularly pleasing. I have been adding shrimp to make it more of a main course, but it is not essential.
- 2 cups of white quinoa, well rinsed
- 4 cups of water
- asparagus, trimmed
- frozen or fresh green peas or edamame
- sugar snaps, cut into bite sized pieces
- scallions, trimmed and thinly sliced
- one beautifully ripe avocado, cut into small cubes
- extra virgin olive oil
for the lemon dressing
- 4 Tablespoons fresh lemon juice
- 10 Tablespoons extra virgin olive oil
- little fresh dijon mustard or mustard powder
- some fresh mint, finely chopped
- salt and pepper
- Cook the quinoa according to instructions on the packet, generally bring to the boil, cover and simmer at 15 minutes then leave for another fifteen minutes. Add peas or edamame and sugar snaps to warm quinoa to bring out their colour.
- Make the dressing by whisking all the ingredients together. Add enough of the dressing to the warm quinoa to dress lightly. Keep the remaining dressing to add later.
- Roast the asparagus in a hot oven (425f) for five or so minutes depending on the thickness but try to take them from the oven while they still retain a little crunch. Cut into bite sized pieces.
- Add all remaining ingredients to the quinoa and add more dressing as necessary.
- Can be served warm or at room temperature.
- If adding shrimp, only add to the dish just before serving.