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Quinoa , Avocado and Asparagus Salad

Spring is finally here, so it is time for more refreshing food. Try out this Quinoa, Avocado and Asparagus Salad with Beet-Infused Goat Cheese, and indulge in the spring taste whilst staying healthy!

Serves 2

You will need:

  • Lamb Brand Quinoa, 150g cooked 
  • Lamb Brand Herbs/Nuts, chopped to serve 
  • Asparagus spears,8 tough ends trimmed 
  • Avocado,1 diced 
  • Salad Greens, handful 

For Goat Cheese:

  • Lamb Brand Salt and Pepper, pinch 
  • Fresh gbejna, 100g 
  • Soft goat cheese, 50g 
  • Small beet, ½ cooked 
  • Extra virgin olive oil, 1 tbsp 

For the Dressing:

  • Lamb Brand Salt and Pepper, pinch 
  • Extra virgin olive oil, 2 tbsp 
  • Lemon juice, 1 tbsp 
  • Garlic clove, 1 small minced 
  • Basil/Mint leaves, 3 chopped

All you have to do is:

  1. Combine the beet, gbejna, goat cheese, olive oil, salt and pepper in a food processor. Process until smooth. Divide mixture between moulds. Refrigerate at least 4 hours. 
  2. Whisk together olive oil, lemon juice, garlic, salt and fresh herb. Set aside. 
  3. Use a vegetable peeler to shave the asparagus. When it gets too thin too shave, chop. Repeat with remaining asparagus spears. 
  4. Place asparagus, avocado, salad greens and quinoa in a bowl. 
  5. Whisk dressing once more and pour over salad. Toss to coat. 
  6. Unmould the cheese and place in the centre of plates. 
  7. Garnish with fresh herbs and/or chopped nuts.