- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: Spring
- Energy 375.48 (Kcal)
- Carbohydrates 54.80 (g) of which sugars 8.71 (g)
- Proteins 15.73 (g)
- Fat 10.55 (g) of which saturated 2.57 (g)of which unsaturated 4.43 (g)
- Fibers 13.47 (g)
- Sodium 198.30 (mg)
Indicative values for a portion of 285 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Variations
If the asparagus is tender and thin, you can also leave it raw, if you like the flavor.
If you prefer, you can boil the quinoa in plenty of salted boiling water and then drain it.
Instead of quinoa, you can use couscous, black rice, buckwheat, or another grain of your choice.
You can enrich the salad with crumbled feta cheese or goat cheese.
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