Quinoa Salad with Broccoli & Asparagus Recipe



  1. Blanch the broccoli & asparagus in a large stock pot of well salted boiling water until they are bright green in colour and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
  2. Stone and slice up the avocado.
  3. Chop the mango into small cubes and halve the cherry tomatoes.
  4. Combine together with the vegetables, fruit, quinoa, and then sprinkle the salad with the pine nuts for a super healthy and substantial salad.