Done and dusted in under 30 minutes, this simple one-pan Asparagus Tomato Quinoa Salad is rich in taste; infused with flavours from peppers, garlic and cumin. The perfect meatless one pan meal for easy prep and cleanup. Who’s in?!
- 20 asparagus, trimmed and chopped in medium stalks
- 1 cup quinoa, thoroughly washed and drained
- 1 cup vegetable stock
- 1 tsp cumin powder
- 1.5 tsp sea salt
- 1/2 red bell pepper
- 1/2 orange bell pepper
- 1 onion
- 1 tbsp olive oil
- 1/2 lemon, juice
- 12 cherry tomato
- 3 cloves garlic
- 1 green chili
Heat oil in a medium pan. Fry the onion and garlic for a few minutes, until golden
Add the peppers, green chilli, asparagus, tomatoes and spices. Cook for 3-4 minutes on medium heat
Add stock and quinoa, and bring to boil on high. Cook for 10 minutes or until the quinoa is cooked through. If soaking the quinoa, it will cook much faster
Add lemon juice and serve
Nutrition Information:
Calories: 110kcal (6%)Carbohydrates: 17g (6%)Protein: 4g (8%)Fat: 4g (6%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 693mg (29%)Potassium: 337mg (10%)Fiber: 3g (12%)Sugar: 3g (3%)Vitamin A: 1500IU (30%)Vitamin C: 71.8mg (87%)Calcium: 20mg (2%)Iron: 3.2mg (18%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.