Asparagus, Avocado, and Quinoa Salad
Salads • European
Description
Asparagus, Avocado, and Quinoa Salad
Ingredients
- Quinoa 10 oz
- Beans 5 oz
- Asparagus 0 oz
- Yogurt 10 fl oz
- Paprika 1 teaspoon
- Garlic 2 cloves
- Lemon Juice 4 tablespoons
- Cucumber ½ piece
- Green Onion 4 stalks
- Mint Leaves 2 tablespoons
- Dill 2 tablespoons
- Agave Syrup 1 tablespoon
- Canola Oil 2 tablespoons
- Avocado 2 pieces
- Lime Juice 5 tablespoons
Step-by-Step Guide
Step 1
Cook the quinoa according to the instructions. Let it cool.
Step 2
Place the beans in boiling water, cook for 2 minutes, add the asparagus and cook for another minute. Drain and let cool.
Step 3
Mix the yogurt with paprika, garlic, and lemon zest. Add salt and refrigerate.
Step 4
Slice the asparagus stalks into thin strips. Dip in boiling water to curl.
Step 5
In a large bowl, combine the quinoa, beans, asparagus, cucumber, green onion, herbs, and avocado. Add the asparagus stalks.
Step 6
Mix the lemon juice, agave syrup, canola oil, and seasonings. Drizzle the dressing over the salad.
Step 7
Serve with yogurt, sprinkled with lemon zest.
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