John Myers
Contents
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Ingredients
- 250 g Quinoa
- 1 Pc. Chopped onion
- 1 Pc. Chopped garlic
- 1 Pc. Chopped ginger (about 5 cm)
- 2 Pc. Finely chopped chilli pepper
- 350 ml Vegetable broth
- 150 ml Apple juice
- 10 Rods Asparagus green
- 5 Rods Fresh asparagus
- 250 g Diced feta
- 4 tbsp Olive oil
- 2 Pc. Organic lemons
- 1 branch Chopped mint
- Black pepper from the mill
Instructions
- Finely chop the onions, garlic, chilli and ginger. Sweat lightly in a tablespoon of olive oil and deglaze with the vegetable stock and apple juice. Wash the quinoa hot and add to the broth. Bring to the boil and then simmer on a low heat for 15-20 minutes. Spread on a baking sheet with parchment paper and let cool down.
- Peel the lower third of the green asparagus, cut off the woody ends and cut into 4 cm long pieces. Peel the white asparagus and cut into 4 cm long pieces. Cook both in a steamer or in a saucepan with a little salt for about 10 minutes until al dente (do not cook too soft!). Let it cool down as well. Dice the feta
- Rub the lemon peel. Then squeeze out. Mix the quinoa with the asparagus, feta, the remaining olive oil and lemon juice. Season to taste with salt, pepper, mint and lemon zest.
Nutrition
Serving: 100gCalories: 161kcalCarbohydrates: 14.4gProtein: 2.2gFat: 10.6g
