Quinoa with roast asparagus, eggs & capers
With quinoa, asparagus, eggs, beetroot, beans and courgettes, this filling veggie salad packs in all of your five-a-day
- Serves: 4 persons
- 1tsp olive oil
- 500g asparagus (2 bunches), ends trimmed if tough and halved if very long
- 3courgettes (about 500g), thickly sliced
- 2red onions, halved then cut into chunks
- 150g quinoa
- 400g can borlotti beans, drained
- 2ready-cooked beetroot (about 200g), diced
- 3tbsp extra virgin olive oil
- 1tbsp balsamic vinegar
- 4tbsp chopped dill
- 1tbsp capers
Step 1Heat the oven to 200C/180C fan/gas 6. Rub the oil on your hands, then use them to toss and coat the asparagus, courgettes and onions (you shouldn’t need more than 1 tsp oil). Spread the veg out between two baking sheets, then roast for 20-25 mins until tender and starting to colour.
Step 2Meanwhile, boil the quinoa in plenty of water for 20 mins until tender. Leave for 5 mins, then drain well and tip into a large bowl. Boil the eggs for 7 mins in another pan. Run the eggs under the cold tap, then peel off the shells and halve.
Step 3For the dressing, mix the olive oil, vinegar, 3 tbsp of the dill and the capers. Add half to the quinoa along with the beans, roasted courgettes and onions. Toss well, then pile onto a platter and top with the asparagus and halved eggs. Scatter over the beetroot but try to avoid staining the eggs pink. Add the last of the dressing and dill. Serve half and chill the rest for another day. Will keep covered and chilled for two days.