Ingredients
½ cup quinoa, boiled as per earlier instructions or see the back of the pack (I used mix of
red and white quinoa)
1 carrot, cut into small cubes
2 large handfuls of broadbeans, boiled and shelled
1 large handful of fresh garden peas, briefly boiled or steamed
1 handful of coriander, finely chopped
1 handful of flatleafed parsley, finely shopped
8-10 asparagus, gently boiled and chopped
5-6 grilled marinated artichokes
1 block of firm tofu
Season with lemon juice, olive oil and herbamare
Optional:
Avocado
Roasted Beetroot
Soft goats cheese
Tofu
Cut the block into large pieces app. 6-7mm thick and drain it on a piece of paper towel. Griddle it on a griddle pan until it has gotten dark lines on either side. Cut into smaller pieces suitable for mixing into the salad.
Beetroot
If you use raw beetroot: Wash them thoroughly and put them in an ovenproof tray on a piece of foil. Drizzle with olive oil and seasoning and wrap them in the foil. They will need app. 45 minutes at 200C - to make sure they are properly cooked stick a fork in them before you take them out of the oven.
If you use boiled beetroot: Cut into slices and put on a non-stick frying pan with some olive oil. Season with salt and pepper. Cook them for a few minutes on each side.
