Quinoa and Asparagus in a Bowl, an Exotic Dish

Quinoa and asparagus in the bowl could appear as the classic salad when Judging from the photo, or as a mixture of ingredients, perhaps not very tied together and subjected to an abundant seasoning. Well, this is a wrong idea, perhaps changed by the prejudice concerning "salads", which are considered - in some cases as wrong - as improvised dishes, the result of a creative effort that is not excellent. The quinoa bowl is a salad, but a salad that proceeds from a careful choice of ingredients with three purposes: to satisfy the palate, ensure a pleasant visual performance and offer the best from a nutritional point of view. I advise you to give it a chance, as it achieves all three goals!

The main ingredient of the bowl of quinoa and asparagus is obviously quinoa. It is food often associated with cereals, but which has some differences compared to the latter. First of all, from a biological point of view, it is related to spinach and beets, more than to spinach. Secondly, they are extraordinarily rich in proteins, as well as carbohydrates. Fats are very few (6%), while there is an excellent contribution in terms of mineral salts. Quinoa contains a lot of calcium, potassium and phosphorus. As for vitamins, E and those of group B are appreciated. For this recipe, I recommend that you pay close attention to cooking quinoa since it behaves differently from the classic cereals.

If quinoa is a decidedly exotic food, Valerianella salad is instead an old knowledge of Italian gastronomy. It is a plant species that can take the place of lettuce, although it has been considered a poor food for too long. Externally it is characterized by small leaves, almost in the shape of petals, however fleshy and pleasant on the palate. Valerianella salad is a nutritious food and, like most plant species, it contains many fibres that facilitate intestinal transit. In addition, it provides many vitamins, and in particular those of group B.

Valerianella salad is rich in inulin, a substance which not only positively impacts the colon but also stimulates the immune system. In the bowl of quinoa and asparagus recipe, it behaves exactly like the classic lettuce, therefore it must be inserted raw after having carefully washed it.

Tahini is one of the most "exotic" ingredients in the bowl of quinoa and asparagus. It is an essential component of the dressing or the dressing of this "great salad". It is a sauce widely consumed in the Middle East, which is obtained from sesame: the sesame seeds are, in fact, toasted and ground in flour. The consistency is very strong and almost concerns that of slightly melted butter. The perfume is reminiscent of peanut butter. Tahini is used to flavour both meat and vegetables.

The dressing of the bowl of quinoa and asparagus is made with tahini, but also with avocado pulp and lime juice. In particular, avocado and tahini must be blended, followed by lime juice. The result is a condiment with a rare, very composite flavour and exotic hints. In short, it is truly able to embellish this quinoa and asparagus salad.

200 g quinoa;
1 bunch of asparagus;
80 g of edamame;
200 g Valerianella salad;
150 g chickpeas.
For the dressing:
1 avocado;
3 spoons of extra virgin olive oil;
2 spoons of tahini;
juice of half a lime.

To prepare the bowl of quinoa and asparagus, start by giving the quinoa an abundant rinse by placing it under running water, repeat the action several times. Pour the quinoa into a double-large pot and cook for 15 minutes with the lid on. As soon as it is cooked, let it rest on an unlit fire, then add a little salt, pour a drizzle of olive oil and let it cool. Now clean the asparagus and remove the peel with the help of a potato peeler, then steam them for about ten minutes and finally let them cool. Cook the edamame, also steamed, for about 10 minutes. Then dedicate yourself to the song by washing and drying it thoroughly.

Place the chickpeas in cold water so that they soak for a whole night. Then, drain them, rinse them and boil them in a pot with plenty of water for about 3 hours. When the cooking is halfway done, season with salt and insert a sprig of rosemary. Alternatively, you can opt for pre-cooked chickpeas in order to make this recipe in less time. As for the dressing, blend the avocado pulp together with the tahini and the oil, then add salt and also add the lime juice. Make the bowl by putting all the ingredients (quinoa, asparagus, edamame, Valerianella salad and chickpeas) and seasoning with the dressing.

From the ministerial note: The word "delactosate" has been eliminated, as previously associated with the word "dietetic". The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml

Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer's label.