Asparagus and quinoa salad

Spring green salad with a taste of the ocean, enhanced by the mara seaweed, which comes from the Scottish coastline. High in minerals, a small teaspoon can give you a great daily boost of essential minerals and vitamins — it’s the superfood of the sea.

You can pick up mara seaweed from wholefood shops or Planet Organic. Serves: 4-6 Preparation: 20 minutes Cooking: 20-30 minutes

INGREDIENTS

300g quinoa 500g asparagus, peeled 250g fine green beans 150g edamame beans, cooked

Dressing

4 tsp sesame seeds, toasted 6 tbsp rapeseed oil 8 tbsp honey, agave nectar or maple syrup 4 tbsp white wine vinegar 4 tsp Dijon mustard Sea salt Cracked black pepper

Garnish

1 tsp mara seaweed (Shony)

METHOD

Rinse the quinoa in a sieve under cold water then place it in a saucepan, cover with 400ml cold water and bring to a boil. Turn down to a simmer, cover with a lid and cook for 20 minutes. Remove from the heat and leave to cool.

Peel the asparagus spears from half way down, then blanch with the fine green beans in boiling water for 5 minutes, until al dente, then immediately run under cold water to stop the cooking process. Once cooled down, cut them into ½ inch pieces.

To make the dressing, mix together the sesame seeds, rapeseed oil, agave nectar, white wine vinegar, mustard, A small teaspoon of Mara seaweed gives a great daily boost of essential minerals black pepper and sea salt.

Once the quinoa has cooled, combine it with the asparagus, green beans and edamame, pour over the dressing and gently fold together.

Serve on a large platter and sprinkle with mara seaweed. myrelationshipwithfood. com