Spring quinoa salad with Asian dressing

Prep time 20 minutes Total time 30 minutes Serves 1 portion

Some fruits and vegetables remind me of my childhood in the countryside. Radish is one of them. Those from our garden were often spicy, but that did not stop us from eating 3/4 of them before arriving home.

In this useful lunch recipe, radishes and asparagus (another spring vegetable) create a colorful salad, full of vitamins. The Asian-inspired dressing that accompanies it is really delicious and is alone worth a try!

 

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  • 1 cup of quinoa
  • 4 asparagus
  • 1 carrot
  • 3 radishes
  • 3 cherry tomatoes
     

Dressing

  • 1 teaspoon of tahini (sesame paste)
  • 1 tablespoon of rice vinegar
  • 2 tablespoons of olive oil
  • 1 teaspoon of honey
  • 1 teaspoon of grated ginger
  • 1 tablespoon chopped coriander
  • salt and pepper

Instructions

  1. In a pot of salted water, cook the quinoa (1 cup quinoa to 2 cups water), then let it cool down.
  2. In another pot of boiling salted water, blanch the asparagus and carrot for 3 minutes. Plunge into ice water for 2 min.
  3. Cut the radishes into thin slices with a mandolin, and cut the cherry tomatoes into quarters.
  4. Cut the asparagus into small pieces, and grate the carrot lengthwise with a vegetable peeler.
  5. Combine all dressing ingredients in a bowl, until you get an emulsion.
  6. Combine quinoa and vegetables. Add dressing and toss gently.