Serves: 6
Prep: 10 mins
Cook: 15 mins


Nutrition per serving:

220 kcal 

11g Fats 

26g Carbs 

6g Protein


   What you need :     

• 1 cup (170g) raw quinoa

• 12 spears asparagus, chopped

• 6 radishes, diced

• 2 medium tomatoes, diced

• 1 cucumber, core removed, chopped

• 1 small onion, diced

• 2 spring onions, sliced

• 4 tbsp. olive oil

• 1 tbsp. lemon juice

• 0.5 oz. (15g) parsley, chopped

• 1 clove garlic, minced

  What do you need to do :     

  • Cook the quinoa according to instructions on the packaging, then set aside and cool.   

  • Break off and discard hard ends of the asparagus. Boil the remaining for 2 minutes and then place immediately in cold water. 

  • Slice diagonally and place in a bowl. Add in the radishes, tomatoes, onion, spring onion and cucumber.   Mix olive oil with lemon juice, chopped parsley, garlic, season with salt and pepper. 

  • Drizzled over the vegetables, add cooled quinoa and mix. Season with more salt and pepper if necessary. Add more lemon juice to suit your liking.