Broccoli, Asparagus, Quinoa & Bacon Salad

Serves: 4

Pre: 15min
Cook: 30min

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable stock
• 2 cups broccoli florets
• 1 bunch asparagus, trimmed and cut into 3–4 cm pieces
• 2 rashers sulphate-free free-range bacon diced
• ½ cup toasted almonds or hazelnuts, roughly chopped
• ½ cup fresh parsley, roughly chopped
• Zest and juice of 1 lemon
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• Sea salt and cracked black pepper

Method:

• Cook the quinoa in water or stock until fluffy (about 15 minutes), then set aside to cool.
• Blanch the broccoli and asparagus in boiling salted water for 2–3 minutes until bright green, then refresh in cold water.
• Pan-fry the bacon until crispy, then drain on paper towel.
• In a small bowl, whisk together lemon zest, lemon juice, olive oil, mustard, salt, and pepper.
• Combine quinoa, broccoli, asparagus, bacon, nuts, and parsley in a large bowl.
• Drizzle with dressing and toss gently.