Spring Lemon Quinoa with Asparagus

Fluffy lemon quinoa tossed with tender spring asparagus and fresh parsley. A clean, protein-rich dish that celebrates the best produce of the season.

Instructions

1. Cook the quinoa: Rinse under cold water. Combine with 400 ml water, a pinch of salt, and a strip of lemon zest. Bring to a boil, cover, and simmer for 15 minutes until all the water is absorbed. Remove from heat, let steam for 5 minutes, then fluff with a fork. Remove the lemon zest strip.
2. Cook the asparagus: Trim the woody ends and cut into 3–4 cm pieces. Heat a drizzle of olive oil in a frying pan over medium-high heat. Cook for 4–5 minutes, tossing occasionally, until tender and lightly golden. Season with salt and pepper.
3. Make the dressing: Whisk together lemon juice, lemon zest, a generous drizzle of olive oil, salt, and black pepper.
4. Combine: Add the asparagus to the warm quinoa. Pour over the lemon dressing and toss.
5. Finish: Roughly chop the fresh parsley and fold through. Taste and adjust seasoning. Serve warm or at room temperature.

Tips

• Add toasted pine nuts or crumbled feta as a finishing touch.