Colorful Quinoa Salad

The peas have beautiful flowers and they are tasty too.
I love to have fresh lettuce from the garden. I really like the purple one.
On hot days, I like to prepare a cold meal.

Ingredients:

• 100 g of organic tricolor quinoa
• 150 g of fresh spring purple lettuce
• 150 g of asparagus
• 1 tablespoon of olive oil
• 3 spring onions
• pea flowers
• a bunch of parsley
• a tablespoon of soya sauce
• 2 tablespoons of olive oil
• 1 tablespoon of balsamic vinegar
• 4 tablespoons of roasted sunflower seeds

Preparation:

1. Cook quinoa according to the instructions on the package. Wash and drain it before cooking.
   
   Let it cool down.
2. Wash and drain the lettuce. Chop the spring onions. Mix it together with quinoa, spring onions, pea flowers and parsley leaves.
   
3. Snip off the wooden part of the asparagus. Roughly chop them.
4. Heat up a tablespoon of olive oil in a pan and roast the asparagus.
   Add them on the top of the salad.
5. Add some roasted sunflower seeds on top of it.
   
6. Prepare vinaigrette mixing soya sauce, olive oil, balsamic vinegar and a pinch of salt. Drizzle it over the salad.