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The ingredients needed to cook Monday Night Salad with Quinoa & Asparagus:
- Get Salad
- Get 10 baby tomatoes, halved
- You need 1/2 cucumber, sliced
- Prepare 3 cooked beetroot, sliced
- Take 2 scallions, chopped
- Prepare 1 carrot, grated
- Prepare 10 green olives
- Prepare 1 tsp olive oil
- Use 1/2 lemon, juiced
- You need To taste black pepper
- You need To taste black sesame seeds
- Prepare Quinoa & Asparagus
- Prepare 1/2 cup quinoa
- Use 2 cloves garlic, chopped
- Get 1/2 red onion, chopped
- Use 1/2 red chilli, chopped
- Provide 2 tsp olive oil (1 for quinoa / 1 for asparagus)
- Get 1/2 lemon, juiced
- Take To taste smoked paprika
- Prepare To taste black pepper
Instructions to make Monday Night Salad with Quinoa & Asparagus:
- Chop all vegetables for salad and set aside in a big bowl. Add oil, lemon juice and seasoning.
- Cook quinoa (we had leftovers from the night before). Fry up garlic, onions and chilli in oil. Add in quinoa and smoked paprika.
- Brush oil onto asparagus. Place into a very hot pan / griddle and cook until smoky. Add lemon juice on asparagus and quinoa.
Enjoy immediately or put in the fridge for later. This salad keeps well in the fridge and can be prepared in advance. It's Super Bowl Sunday and I'm daring to post a salad recipe. Trust me though, come tomorrow morning many of us will all be wanting to awaken from our hot-wing-junkie stupor. So why not plan on Monday night being a meatless Monday, salad kind of night?
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