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    #RecipeSaviours: Quinoa, Asparagus, Pea And Lemon Salad

    • 2 min read
    LOVING this blogger, LOVING this recipe!

    We love our food here at Secret Saviours, but we’re also partial to a good blog, and Sarah Barnes’ is fab!

    Sarah’s blog Taming Twins started out as somewhere for her to vent her parental frustrations and has taken off to become one of the most Tweeted, Pinned, Facebooked foodie blogs around.

    Check out this tasty recipe from the straight-talking blogger, where the lead character is quinoa – more than just a faddy ingredient, it tastes amazing, too.


    Serves: 4
    Time: 30-35 minutes cooking
    Good for: Fibre, iron, Vitamin B, protein 


    1 tbsp olive oil
    250g quinoa
    750ml good quality vegetable stock (Sarah uses Marigold brand)
    4 courgettes
    300g asparagus
    250g frozen petits pois 

    For the dressing
    Zest and juice of 2 lemons
    6 tbsp extra virgin olive oil
    2 tbsp honey
    Big handful of finely chopped fresh mint
    Plenty of sea salt and freshly ground pepper
    Parmesan, to serve 


    • Rinse your quinoa thoroughly in a sieve until the water runs clear.
    • Put your oil into a saucepan over a medium heat and fry your quinoa for 5 minutes.
    • Add the stock and boil for 20 minutes.
    • Meanwhile, thinly slice your courgettes lengthways, trim your asparagus and griddle them all for a few minutes on each side until soft.
    • Make your dressing by mixing all of the ingredients together and whisking well or shaking in a jam jar.
    • Cook the peas in boiling water for 3 or 4 minutes and drain.
    • When the 20 minutes is up, switch off the heat and leave the lid on the quinoa saucepan for 5 minutes. Fluff with a fork.
    • Roughly chop the courgette and asparagus and mix with the quinoa, peas and dressing.
    • Serve with shavings of Parmesan cheese.

    And that’s that! Buon appetito! 

    Recipe by Sarah Barnes; image courtesy of Sarah Barnes, tamingtwins.com