https://thefirstmess.com/2021/05/12/green-love-quinoa-salad/
½ teaspoon finely grated lemon zest (plus extra for the finished salad)
3 tablespoons lemon juice
1 clove garlic, finely minced (preferably grated on a Microplane)
½ teaspoon Dijon mustard
½ teaspoon agave nectar/maple syrup
sea salt and ground black pepper, to taste
½ cup olive oil
3 tablespoons pine nuts
½ cup quinoa, rinsed and drained
1 cup water
sea salt and ground black pepper, to taste
250 grams asparagus, ends trimmed and diced into 1-inch pieces(about 1½ cups diced asparagus)
250 grams broccoli, diced into small florets (about 3 cups diced broccoli)
1½ tablespoons olive oil
1 tablespoon za'atar spice blend
⅓ cup chopped fresh dill
⅓ cup chopped fresh chives
¼ cup crumbled vegan soft cheese, optional (see notes)
Heel erg lekker. Wel veel knofi...
In plaats van asperges heb ik sperciebonen gedaan, gaan ook.
Make the lemon garlic vinaigrette. In a medium bowl, whisk together the lemon zest, lemon juice, garlic, Dijon mustard, agave, salt, and pepper.
Preheat the oven to 400°F. Toast the pine nuts for about 5 minutes.
Bring the quinoa to a boil and then lower the heat to a simmer. Cook until the quinoa has absorbed all of the water and the little tails are sticking out, about 13-15 minutes.
Place the diced asparagus and broccoli on the baking sheet. Toss the vegetables with olive oil, the za'atar spice blend, salt and pepper. Once everything is evenly coated, spread the vegetables out in a single layer. Slide the baking sheet into the oven and roast for 10 minutes, or until the vegetables are bright green and slightly softened. Remove the baking sheet from the oven and allow the vegetables to cool a bit.
Transfer the cooked quinoa to a large bowl and toss with 3 tablespoons of the vinaigrette. Then, add the roasted asparagus and broccoli, chopped dill, chopped chives, and the rest of the vinaigrette to the bowl. Sprinkle everything with a big pinch of salt and lots of freshly ground black pepper. Use a serving spoon or spatula to toss the quinoa salad together. Once it's all combined, give it a taste to see if you'd like to adjust the seasoning at all.
Once the salad is to your liking, serve it up with the pine nuts, soft vegan cheese, and reserved lemon zest sprinkled on top. Leftovers keep in a sealed container for up to 5 days.