Origin: Peru and Greece
INGREDIENTS:
- 1 cup of quinoa
- red and yellow pepper
- 1 Tomato or 4 cherry tomatoes
- 1/3 Carrot
- 3 Asparagus
- Handful of little gem lettuce
- Optional: feta cheese
STEPS:
- Cook quinoa like rice, place in boiling water until chewy
- Remove and chill
- Blanch asparagus in boiling water (careful not to overcook)
- Cool the asparagus with ice water, then chop them
- Dice red and yellow pepper, carrot
- Cut the tomato
- Mix everything together with sauce
- Optional: Top with feta cheese
For the Mustard vinaigrette (all quantities depending on your taste preferences):
- in a separate bowl, add a pinch of salt, pepper and some sugar (depending on your preferences)
- add about 1/2 to 1 teaspoon of dijon mustard
- add the juice from half of your lime
- finish with adding vinegar (balsamic, white wine etc.) to the mixture
- mix and adjust seasoning
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