Main courses

Asparagus salad with quinoa mix and soy beans Edamame

Name: Asparagus salad with quinoa mix and soy beans Edamame
Prep time: 20 min
Total time: 20 min
Yield: For 4 servings
Ingredients: 200 g Rapunzel quinoa mixture; 1 bunch of green asparagus (500g); 1 can Rapunzel soybean Edamame; 2 tbsp Rapunzel capers in the lake; 50 g o. a handful of fresh herbs (arugula, parsley, dandelion, plantain ..); 3 spring onions; 5 tbs Rapunzel Olive oil Crete P.G.I. extra virgin; 2 tbs Rapunzel hempseed oil virgin; 1 tbs Rapunzel apricot syrup; 1 tbs soy-sauce (Tamari); 2 tbs Rapunzel Condimento Rosso; 2 tbs lemon juice of a fresh lemon; 1 tbs Zwergenwiese Wiking mustart; 1 garlic clove chopped or pressed; salt and pepper for taste

Justina Wilhelm

20 Min.

For 4 servings

Vegan

Info

Perptime 20 Min.

Ingredients

Portions

200 g Quinoa mix
1 bunch of green asparagus (500g)
1 Soy beans Edamame canned
2 Capers in brine
50 g o. a handful of fresh herbs (arugula, parsley, dandelion, plantain..)
3 spring onions
5 OXYGUARD® Hempseed oil virgin
2 OXYGUARD® Omega 3-6-9 oil virgin
1 tbs Rapunzel apricot syrup
1 tbs soy-sauce (Tamari)
2 tbs Rapunzel Condimento Rosso
2 tbs lemon juice of a fresh lemon
1 tbs Zwergenwiese Wiking mustart
1 garlic clove chopped or pressed
salt and pepper for taste

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cook the quinoa in the package leaflet and set aside. Wash the asparagus and steam for 5 minutes until firm. Remove from heat and drain. Dress with olive oil, hemp oil, soy sauce, balsamic vinegar, lemon juice, apricot syrup and garlic. Mix the quinoa, asparagus, edamame and capers with the herbs and dressing. Enjoy hot or cold as a main dish or salad.

USED RAPUNZEL PRODUCTS

Quinoa mix

Capers in brine

Soy beans Edamame canned

OXYGUARD® Hempseed oil virgin

OXYGUARD® Omega 3-6-9 oil virgin