Spring is indisputably here, and one of the best thing about it, apart from sunshine, lighter evenings and Game of Thrones, has to be the arrival of spring vegetables and the queen of them all, asparagus. (Yes, asparagus is a girl, and I may have been carried away by the Game of Thrones thing)
For me a quinoa salad is just a way of getting as many different vegetables, and usually some feta, onto my plate at the same time as possible, (see also roasted vegetable & feta quinoa) so it’s the obvious accompaniment to the glorious new selection of vegetables. It’s also insanely easy to throw together.
Crunchy and spicy radishes, freshly shelled broad beans (do you call these fava beans in the US? My spell check really doesn’t like it!) and chargrilled asparagus mixed through some quinoa and topped with crumbled feta and finely sliced mint leaves. It’s fresh, light and the perfect spring lunch, even better served with a side of mustardy watercress leaves. (continue reading…)