Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette

Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette - Selamat datang di situs media global terbaru Xivanki, Pada halaman ini kami menyajikan informasi tentang Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette !! Semoga tulisan dengan kategori Gluten Free !! Legumes !! Nuts and Seeds !! Quinoa !! Salads !! ini bermanfaat bagi anda. Silahkan sebarluaskan postingan Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette ini ke social media anda, Semoga rezeki berlimpah ikut dimudahkan Allah bagi anda, Lebih jelas infonya lansung dibawah -->







http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com














Enjoy a delicious quinoa spring salad with lentil and asparagus. It's bursting with flavour thanks to pine nuts, walnut oil and raspberry vinegar. Good-quality vinegar and walnut oil make all the difference in this dressing. If you don't have black quinoa, regular white one will work just great.



SaladWalnut Oil Vinaigrette

  • 150 g Black quinoa, rinsed
  • 150 g Red lentils, rinsed
  • 400 g Green asparagus, woody ends trimmed, cut into 4cm pieces
  • 50 g Pine nuts, roasted
  • Fennel fronds, roughly chopped

  • 3 tbsp Walnut oil
  • 2 tbsp Raspberry vinegar
  • 1 tsp Maple syrup
  • Salt and freshly ground black pepper


  1. Combine 300 ml water and rinsed quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
  2. In another saucepan, fill in 450 ml water and bring to the boil. Add lentils, asparagus and return to the boil and simmer for 2-3 minutes until lentils are slightly softened and asparagus tender. Be careful not to cook too long, as you the lentils to be al dente and asparagus bright green. Drain and rinse in cold water.
  3. Combine all the ingredients for the dressing, stirring with a whisk until well-blended.
  4. Place cooked quinoa, lentils, asparagus, fennel fronds and half of the roasted pine nuts in a bowl. Add in vinaigrette and toss until well combined. Transfer to a large serving plate and sprinkle the rest of pine nuts over.





http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com





Demikian info Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette, Semoga dengan adanya postingan ini, Anda sudah benar benar menemukan informasi yang memang sedang anda butuhkan saat ini. Bagikan informasi Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette ini untuk orang orang terdekat anda, Bagikan infonya melalui fasilitas layanan Share Facebook maupun Twitter yang tersedia di situs ini.

أحدث أقدم