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