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Zucchini & Asparagus Quinoa Salad with Caramelised Balsamic Tomato

Yesterday was my only day off this week so I decided to make a nice, healthy meal for the boyfriend and I. This is what I came up with. I’m usually not big on salads unless it’s got good texture. Thus having the quinoa and crispy asparagus helped. Without further ado, here is the recipe!
Hope ya like it!

Zucchini & Asparagus Quinoa Salad with Caramelised Balsamic Tomato

1 zucchini, sliced in ribbons
1 tomato, sliced and cut in quarters
4 asparagus, cut in 2 inch slices
1 cup quinoa
2 tbsp balsamic vinegar
olive oil
himalayan salt (or sea salt will do!)

Step 1: Cook Quinoa
Rinse quinoa under running water in a strainer. Add 2 cups of water, 1 cup quinoa and 1/4 salt in a pot and bring to a boil. Lower heat down and simmer for about 10 minutes. Rest for 5 minutes and fluff quinoa with a fork.

Step 2: Cook Asparagus and Zucchini Ribbons
Bring 3 cups of water to a boil and blanch asparagus for 15 seconds. Add zucchini in and blanch for another 15 seconds. Drain and run under cold water to stop the cooking process.

Step 3: Make Caramelised Balsamic Tomatoes
In a pan, add tomatoes and balsamic vinegar. Cook until tomatoes are caramelised. 

Final Step:
Fold everything together in a bowl carefully and drizzle with olive oil. Sprinkle some feta cheese on top. Serve warm.

If you can multi-task and do the first three steps all at the same time, the quicker the meal will be ready and everything will still be warm by the time you serve it.

Happy cooking guys!

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