Tuesday, 19 September 2017

Asparagus Quinoa Salad with Lemon Mustard Vinaigrette


  • 1 cup quinoa
  • 1 teaspoon olive oil
  • 1 small onion chopped
  • 2 garlic cloves sliced
  • 1 bunch asparagus
  • 1/2 Tablespoon olive oil

For the Dressing:

  • 2 Tablespoons lemon juice
  • 1/4 cup olive oil
  • 2 garlic cloves crushed
  • 1 Tablespoon yellow mustard
  • 1 Tablespoon sugar
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper


  1. Preheat the oven to 400 degrees.
  2. Put the quinoa, the sliced garlic, chopped onion, olive oil, and two cups of water in a medium sized pot. Bring the quinoa to a boil, then reduce the heat to low and cover. Cook for 15 minutes until the quinoa is fluffy and the little ring around the quinoa has loosened.
  3. While the quinoa is cooking, prepare the asparagus. Rinse the asparagus and remove the tough ends. Place the asparagus on a parchment lined cookie sheet, and chop each stalk into three pieces. Drizzle the asparagus with a little bit of olive oil, and sprinkle with salt.
  4. Bake the asparagus at 400 degrees for 6-8 minutes, until bright green and crisp tender.
  5. While the asparagus cooks, prepare the dressing: combine the lemon juice, olive oil, mustard, sugar, garlic, salt, and pepper in a small jar with a lid. Shake will to mix thoroughly.
  6. Place the quinoa and asparagus in a bowl and drizzle with the dressing. Toss to coat.
  7. Serve immediately.
This vegan recipe and beautiful photos are courtesy of The Pretty Bee.

Sunday, 10 September 2017

Pynappel Koolslaai

2/3 koppie mayonnaise
2/3 kop suurroom
1 teelepel gerasperde ui
1 eet suurlemoensap
1 teelepel suiker
Sout na smaak
1 blik stukke pynappel (gedrieneer)
1 koppie grof gerasperde wortels
2 koppies grof gekapte (gerasperde) kool

Meng alles goed en bewaar oornag in die yskas
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