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Quinoa, bean and asparagus salad

This quinoa, bean and asparagus salad is a colourful, nutritious dish that makes a lovely light lunch or brunch. Quinoa and cannellini beans provide plant-based protein and fibre, while asparagus, cherry tomatoes and sweetcorn add plenty of fresh flavour and texture. Pumpkin seeds bring a little crunch and extra minerals, and the simple lemon and olive oil dressing keeps the salad bright and fresh. It’s quick to put together once the quinoa and vegetables are cooked, and it can be served slightly warm or at room temperature. It’s also a useful make-ahead salad for packed lunches, picnics or an easy light meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 18 minutes
Course: Main Course, Salad
Cuisine: Fusion
Ingredients Method

Ingredients
  

  • ½ cup quinoa
  • 1 bunch asparagus
  • About 10 cherry tomatoes
  • ½ tin cannellini beans drained and rinsed
  • 1 corn on the cob cooked or lightly grilled
  • 1 tbsp pumpkin seeds
  • 4 spring onions chopped
  • Juice and zest of ½ lemon
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove minced (optional)
  • Salt and freshly ground black pepper to taste

Method
 

  1. Cook the quinoa in a saucepan according to the packet instructions. You can add a little vegetable stock powder to the cooking water for extra flavour, if you like. Once cooked, remove from the heat and leave to rest, covered, for 5 minutes.
  2. Meanwhile, steam or lightly grill the asparagus until just tender. Set aside to cool slightly, then cut into bite-sized pieces.
  3. Drain and rinse the cannellini beans. Halve the cherry tomatoes and chop the spring onions.
  4. If using corn on the cob, cut the kernels from the cooked or grilled cob.
  5. Transfer the cooked quinoa to a large mixing bowl. Add the tomatoes, asparagus, spring onions, sweetcorn, cannellini beans and pumpkin seeds. Toss gently to combine.
  6. To make the dressing, mix the lemon juice and zest with the olive oil and minced garlic, if using.
  7. Pour the dressing over the salad and toss gently. Season with salt and freshly ground black pepper to taste, then serve.