Michelin-starred chef Andy McFadden from L’Autre Pied has devised this pearl and black quinoa salad with asparagus, fennel and watercress recipe especially for Quinola using new ready-to-eat Pearl and Black Quinoa Express. Quick, simple and delicious, it is pure sunshine on a plate on a warm summer’s day!
Ingredients
(serves 4)
250g pre-cooked Pearl and Black Quinoa Express
1 bunch asparagus
1 trimmed medium fennel bulb
Juice ½ lemon
½tsp Dijon mustard
4tbsp extra virgin olive oil
½tsp caster sugar
Sea salt
Black pepper
100g watercress
Mint, leaves picked
50g toasted pine nuts
2tbsp chives, finely chopped
50g parmesan
Method
Finely slice the trimmed asparagus spears on the diagonal using a mandolin or potato peeler. Slice the fennel bulb the same way. Combine in a large bowl.
Mix the lemon juice, mustard, olive oil, sugar, salt and pepper to taste in a small bowl. Pour over the asparagus and fennel shavings and toss well.
Add the watercress leaves, mint, pine nuts, chives, parmesan and quinoa to the salad. Toss lightly and serve.
For stockist information and further recipe ideas, visit www.quinola.com
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