Vickys Quinoa Salad with Peas, Beans & Asparagus, Gluten, Dairy, Egg & Soy-Free

• 300 grams quinoa
• 2 tsp vegetable bouillon powder, recipe on my profile
• 450 ml water
• 12 spears asparagus, halved
• 200 grams shelled baby broad beans
• 200 grams peas
• 1 handful fresh mint
• 1 handful fresh parsley
• 1 handful cherry tomatoes, halved
• 1 juice and grated zest of a lemon
• 200 ml extra virgin olive oil
• 2 tbsp agave nectar
• 1 tbsp balsamic vinegar
• 1 sea salt & freshly ground pepper to taste

1. Put the quinoa and bouillon powder in a pan and cover it with 450mls water.
2. Bring to the boil then turn the heat to low and put the lid on top.
3. Cook for around 12 minutes until the water has all been absorbed
4. Remove the lid and let any remaining water evaporate away.
5. Turn the cooked quinoa out onto a wide plate, fluff up with a fork and allow to cool
6. Meanwhile bring another 2 pans of lightly salted water to the boil.
7. Cook the peas and asparagus in one and the beans in the other for 3-4 minutes so they still have a little bit of bite and aren't too soft
8. The beans need their outer case slipped off after cooking so it's easiest to cook those in a seperate pan
9. Roughly chop the herbs and in a large bowl gently mix them with the cooled quinoa and vegetables including the tomatoes, reserving some of the herbs for garnish
10. Add to the bowl the lemon zest, juice, balsamic, agave and oil.
11. Taste and season with sea salt & pepper accordingly
12. Serve in a large dish with a drizzle of oil and the reserved herbs sprinkled over the top

quinoa, vegetable bouillon powder, water, baby broad beans, peas, handful fresh mint, handful fresh parsley, handful cherry tomatoes, lemon, extra virgin olive oil, nectar, balsamic vinegar, salt

Taken from cookpad.com/us/recipes/352986-vickys-quinoa-salad-with-peas-beans-asparagus-gluten-dairy-egg-soy-free (may not work)