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Roasted Orange, Asparagus and Quinoa Salad | Recipes From A Pantry
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Roasted Orange, Asparagus and Quinoa Salad

Cook Time 25 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 350 g (2 cups) quinoa
  • 125 g (2 cup) frozen peas
  • 1 L (4 cups) water
  • 1 bunch asparagus sliced on the wonk
  • 2 blood oranges cut into wedges
  • 2 large handfuls chopped coriander (cilantro)
  • 4 spring onions (scallions) sliced
  • Lemon juice to taste
  • Salt
  • Ground black pepper

Instructions

  • Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
  • Place the asparagus and oranges on a baking tray, drizzle on some olive oil and season with salt.
  • Roast the asparagus for about 15-18 minutes turning the asparagus once.
  • Whilst the asparagus is roasting, rinse the quinoa well and let it drain, then transfer into a pot, add in the water and bring to the boil.
  • Reduce to a simmer, cover and let cook for 15 mins. Then switch off the heat, open the lid and fluff the grains and let the quinoa stand for about 10 mins.
  • Blanch the peas for a few minutes in boiling water and drain.
  • Mix together all the ingredients (excluding the oranges) and serve with a couple of roasted orange wedges to squeeze over the salad.

Notes

You can add more vegetables like chopped peppers or even more peas.