Asparagus with quinoa

Asparagus with quinoa

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 387 kcal
, Fat: 13 g
, Carbohydrate: 46 g
, Protein: 19 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Quinoa

4 dl water
¾ tsp salt
200 g quinoa

Asparagus

1 tbsp olive oil
1 kg green asparagus, lower third peeled
½ tsp salt
a little pepper

Yoghurt

360 g plain yoghurt
80 g dried tomatoes in oil, drained, finely chopped
1 tsp fennel seeds, crushed
¼ tsp sea salt

To serve

30 g Parmesan by the piece, finely sliced
50 g almonds, roasted, coarsely chopped
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How it's done

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Quinoa

Bring the water to the boil, season with salt. Add the quinoa, cover and simmer over a low heat for approx. 15 mins. until just soft.

Asparagus

Heat the oil in a non-stick frying pan. Add the asparagus, season, fry for approx. 10 mins. until just soft, turning occasionally.

Yoghurt

Mix the yoghurt, tomatoes and fennel seeds in a small bowl, season with salt.

To serve

Plate up the quinoa with the asparagus, top with the yoghurt, cheese and almonds.

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Fotografin Claudia Link, Foodstyling Katja Rey

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