Fresh and easy salad for the hot summer. You will love this combination. The black quinoa brings all tastes together, something I definitely didn’t expect. It is probably one of the fastest salads you will ever make. You can add other type of greens if you wish (spinach, red lettuce etc.) and some roasted pine nuts for extra taste. If you make this recipe, please let me know what you think at the comments below! 😀
Prep time: 5 minutes, Cooking time:10 minutes, Total time: 15 minutes, Serves up to 5 people
Ingredients
100gr black quinoa
100gr asparagus tips
2 teaspoon olive oil
180gr stir-fry tofu strips
200gr frozen peas
100gr fresh arugula salad
100gr lettuce
15gr fresh mint, thinly cut
for the vinaigrette
1 tablespoon sea salt
1 tablespoon ground black pepper
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
½ tablespoon agave syrup
Method
Cook the quinoa for about 15 in boiling water. Drain good and put it in a large salad bowl.
Cut the asparagus tips in 3 even pieces. Warm up the olive oil in a wok (or frying pan if you don’t have a wok) and fry the tips along with the tofu stir-fry for about 4 minutes on high heat. Stir constantly. Add the peas and fry for about 3 more minutes till soft.
Wash good the arugula and lettuce and cut them in big chunks. Add them in the bowl with the quinoa and sprinkle with some olive oil. Add in the stir-fry tofu, peas and asparagus tips and mix good.
In a small jar add all the ingredients of the vinaigrette and shake good till everything is combined. Serve the salad in plates and sprinkle the vinaigrette op top.
*It is better to serve the vinaigrette separately in every plate otherwise it will soak the salad overnight. With this way you can keep your salad for no more than 3 days in the fridge in an air-tight container and add vinaigrette moments before eating.
Enjoy!
When a Greek Cooks 