In the asparagus season a healthy spring bowl full of tasty ingredients shouldnt be missing. You are also to change the ingredients according to your mood.
Course Bowl
Keyword salad
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 2Bowls
Author Klaraslife
Ingredients
100gcolorful quinoa
4-5potatoes
1bunch of green and white asparagus
1cloveof garlic
1medium carrot
1handful of arugula
Herbsdill / parsley
olives
dressing
1tbspof apple cider vinegar
1tspmaple syrup
1tspof granular mustard
1tbspwater
2tbspolive oil
1tbspsunflower oil
1tspchopped fresh dill
salt and pepper
Instructions
Pre-heat the oven to 220 degrees Celsius.
Peel the potatoes, wash and cut into 1 cm thick slices. Dab off and spread on a baking tray. Sprinkle with oil and salt and bake until the potatoes are golden and crispy. In the meantime, wash the quinoa thoroughly in a fine sieve, drain and place in a saucepan. Bring to boil with twice the amount of salted water and simmer for 20 minutes open. Drain into a sieve and set aside.
Cut off the ends of the asparagus. Peel the green asparagus in the lower third, the white asparagus whole. Cut all the bars into slices. Peel and chop garlic. Heat the oil in a pan and fry the garlic, add the asparagus and sauté. Season with salt.
salad dressing
Put all the dressing ingredients in a glass jar and shake, set aside.
Wash the arugula, peel the carrots, slice the cucumbers.
Arrange all ingredients in 2-3 bowls. Shake the dressing again and pour over the ingredients.