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Spring Quinoa Salad with Lemon Basil Dressing
This all-green quinoa salad brings together asparagus, peas, avocado and toasted pumpkin seeds, bound with a lemon and basil dressing. The Micro Urban cooks the quinoa first, then steams the vegetables, all in the microwave with no pan needed.
- Total time
- 45 min
- Prep
- 10 min
- Cook
- 28 min
- Rest
- 7 min
Ingredients
Method
Rinse and drain the quinoa well, then put it in the Tupperware Micro Urban with the salted water. Microwave for about 16 minutes at 600 W, leave to stand for 5 minutes, fluff with the Tupperware Slim Silicone Spatula, transfer to a bowl and leave to cool.
Peel the asparagus, set the tips aside and cut the stalks into 3-4 cm (1 1/2 in) lengths. If the peas are frozen, rinse them in the Tupperware Double Colander to thaw.
Layer the vegetables in the Micro Urban steamer: the asparagus stalks first, then the peas, with the tips on top. Microwave for about 12 minutes at 900 W, leave to stand for 2 minutes, then cool under cold running water to keep their colour.
Put the basil in the Tupperware SuperSonic Chopper Tall with the lemon juice, mustard, salt, pepper and oil, then pull the cord until the dressing is smooth.
Peel and stone the avocados and cut the flesh into pieces. Gently combine the quinoa, vegetables, avocado and dressing in the Tupperware Clarence Bowl 2.4 l, then scatter over the pumpkin seeds just before serving.
