Easy recipe quinoa with figs and asparagus salad. We continue with our healthy recipes to take care of us during the week and weekend to sin.
This quinoa with figs and asparagus salad is one of those salads that you don't believe you don't have a lot of calories because it is really good. It takes many vitamins and to carry quinoa is satiating so safe that becomes part of your menu of the week. You can take it to the office as seasoned because by not wearing leaves, is it will not spring, and quinoa is richer as more time is seasoned (passed as to the cous cous)
Quinoa, quinoa and quinoa (3 names are valid), is one of the so-called super foods (grown mostly in South America) and stands out because it is rich minerals and vitamins, while it is poor in fats. So it is ideal for my summer post operation because it calms me hunger and keeps me energized throughout the afternoon.
It is a very simple, easy salad can be prepared a day in advance and I hope you like both as my. Let's go for it!
- 200 g quinoa
- 1/2 onion
- 2 Raf tomatoes
- A bunch of cilantro or Mint
- 3 tablespoons extra virgin olive oil
- 1 tablespoon wine vinegar
- 60 g of feta cheese
- 4 figs
- 1 bunch thin asparagus
- a few salt flakes
- a handful of fried almonds (I cold them at home with a drop of oil and a pinch of salt in a small skillet)
Cook the quinoa. To do this in a saucepan put the quinoa with copious amounts of water to boil for 15 minutes. To my like me that quinoa is to the date, and I prefer it a little whole a little past.
When is quinoa ready to thoroughly rinse with cold water to cool. Let it drain at least 10 min to allow to dry as much as possible. Thus the quinoa will be looser.
Meanwhile, chop the tomatoes into squares and put them in a large bowl. Chop the onion brunoise (into very small cubes) and add it to the tomatoes. Chop the cilantro and add it to the bowl. mix all well together with the oil and vinegar and set aside.
Add the quinoa, fried almonds and feta cheese and salt to taste. Book.
Cut the white part of the asparagus (not paper it I can use it in a scrambled eggs or a cream, but this salad does not use). In a large skillet, place the asparagus with two fingers of water and cook over medium heat until the asparagus are tender. When they are ready, remove them from the Pan and dry well the remains of water that have been left. return the pan to the fire and with a bit of oil pass studs through the hot frying pan for forming a crusty layer.
Cut the figs in quarters.
In a large bowl place our seasoned salad. Add some asparagus and a few wedges of ripe figs. Enjoy without conscience.
- Prepare it and take it in a tupper to the beach, field or office
- Add a little chicken roasted to a single Bowl salad
- Preparation time: 30 minutes
- Difficulty: easy
- Servings: 2