Ingredients
Units
Scale
- 1/2 cup of quinoa
- 3 baby zucchini or 1 large one
- 5–10 green asparagus
- 1 can of white beans
- 1/2 cup of almonds
- salt, pepper
- For the dressing:
- 3 tbsp olive oil
- 2 lime, juice
- bunch of basil
- 1 clove of garlic
Instructions
- Start by cooking quinoa in double amount of water. Let it cool a bit then add to a big salad bowl.
- While quinoa is cooking slice zucchinis thinly and cut asparagus into small pieces. Grill them for 3-5 minutes on a grill pan or on a large frying pan, stir them a few times so they don’t get burned.
- For the dressing mix ingredients together in a food processor until smooth.
- Toast almonds and chop them roughly, add to quinoa with grilled veggies and drained beans. Add dressing and mix well together. Enjoy!
- Prep Time: 5 mins
- Cook Time: 20 mins