Asparagus salad with creamy cashew dressing – super power salad packed with goodness from green vegetables, raw nuts, red quinoa and sweetness from fresh pomegranate.
The asparagus salad is perfect for a lunch box and takes only 30 minutes to prepare.
Prep time: 15min | Cooking time: 30min | Serves: 2
120g green asparagus
150g cooked black quinoa
50g soya beans
2-3tbsp almond flakes
1/2 fresh red chilli
Cook the quinoa in the small saucepan over a medium heat for approx. 25 minutes. Drain and cool once cooked.
Add soya beans onto the medium saucepan with boiling water and boil them for approx. 5 minutes.
Onto the same saucepan with soya beans add the broccoli and boil for 2-3 minutes until still tender. Repeat the same with asparagus and boil all vegetables for another 2 minutes.
Make sure that vegetables are still tender before cooling.
Chop the asparagus into small 1 cm chunks, repeat the same with broccoli.
In the medium bowl combine green vegetables, alomd flakes, quinoa and fesh chilli.
Serve the salad with the creamy cashew dressing
Nutritional Estimates Per Serving
Total fat: 8g
Total carbs: 41g