Green ish Salad with Quinoa
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 bundle of white asparagus
  • 2 bundles of fresh spinach
  • 150 g of quinoa
  • half of orange
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon of extra-virgin olive oil
  • sea salt and pepper to taste
  1. Preheat the grill to a medium-high heat.
  2. Rinse the quinoa, place it in a medium saucepan and add 300ml water. As I mentioned in another recipe, the rule is simple - two parts of water for one part of grain, cover, and cook for approximately 15 minutes until the germ separates from the seed. Try it before taking it out and keep it as al dente as possible, which gives it extra flavor. When it is done, set aside to cool.
  3. Meanwhile, bring ¾ inch of water to a boil in a saucepan and put an Asian bamboo steamer on top. Add the spinach in the steamer, cover and let it cook for maximum 3 minutes.
  4. Then wash the asparagus thoroughly and place it on a plate. Drizzle olive oil over the asparagus, roll them until well coated and season it with salt. Put the asparagus directly on the grill for about 5 minutes, making sure to turn them on all sides as needed, to prevent burning it.
  5. At the end, combine the spinach with quinoa and large chunks of asparagus in a bowl or on a salad plate and garnish it with chunks of orange or your favorite fruit for some variety.
Bon app├ętit!
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