Pearl and black Express Quinoa salad with asparagus, fennel and watercress

Michelin-starred chef Andy McFadden, from L’Autre Pied, has devised this quinoa salad recipe especially for Quinola using new ready-to-eat Express Quinoa. Quick, simple and delicious, it is sunshine in a bowl on a hot summer’s day! Serves 4 Ingredients 250g pre-cooked pearl and black Quinoa Express 1 bunch asparagus 1 trimmed medium fennel bulb Juice ½ lemon ½ tsp Dijon mustard 4 tbsp extra virgin olive oil ½ tsp caster sugar Sea salt Black pepper 100g watercress Mint, leaves picked 50g toasted pine nuts 2 tbsp chives, finely chopped 50g parmesan Finely slice the trimmed asparagus spears on the diagonal using a mandolin or potato peeler. Slice the fennel bulb the same way. Combine in a large bowl. Mix the lemon juice, mustard, olive oil, sugar, salt and pepper to taste in a small bowl. Pour over the asparagus and fennel shavings and toss well. Add the watercress leaves, mint, pine nuts, chives, parmesan and quinoa to the salad. Toss lightly and serve. For stockist information and further recipe ideas, visit www.quinola.com