https://westgold.qbrandbuilders.com/
Difficulty
Easy
Prep time
15 minutes
Cook time
15 minutes
Serves
4-5
Ingredients:
Salad:
1c quinoa
2c water
1 bag baby spinach leaves
2 bunches asparagus
1c shelled edamame
1 red onion, thinly sliced
2T Westgold Salted Butter
1T water
1 clove garlic, sliced
1/2c toasted flaked almonds
Salt & pepper
Lime and ginger dressing:
2-3t grated fresh ginger
2T lime juice
Zest of 1 lime
1t djion mustard
4T olive oil
2t honey
1/2c mayonnaise
1t chopped chives
Salt & pepper
Method:
To cook the quinoa:
First rinse the quinoa under cold running water until it runs clear. Strain and place in a saucepan. Add 2 cups of cold water and cook on a medium heat until the water has been fully absorbed. Turn off the heat, cover and leave for 5 minutes. Lift the lid and fluff up with a fork. Tip into a bowl and leave to cool.
To make the dressing:
Take a jar with a tight fitting lid and add the ginger, juice, zest, mustard, honey and olive oil together and shake vigorously together in a jar.
Add the chives and mayonnaise.
Shake together again and season. Keep refrigerated until needed.
To make the salad:
Trim the woody end off the asparagus. Melt the butter in a fry pan, add the asparagus spears, garlic and water. Cover and cook for 2-3 minutes.
Add the edamame and toss with the asparagus.
Pile the spinach on a serving platter. Add 3-4 T dressing to the quinoa, taste and season.
Spoon onto the spinach, top with asparagus and edamame. Spoon over more dressing.
Sprinkle with sliced onion rings and flaked almonds. Serve immediately.