1 cup white quinoa
2 cups vegetable stock
½ cup sweetcorn
1 bunch of asparagus, preferably quite thin stems
150 grams cherry tomatoes, halved
200 grams buffalo mozzarella
large handful basil, roughly chopped
60 mls Extra virgin olive oil
juice of one lemon
1 teaspoon coconut sugar or maple syrup
a generous seasoning of sea salt and cracked black pepper
extra basil leaves
cracked black pepper
extra olive oil for drizzling
Place quinoa in a saucepan with the vegetable stock. Bring to a boil before reducing to a simmer and partially covering with a lid. Cook for 15 – 20 minutes until the liquid has been absorbed and the quinoa is tender. Spread quinoa out on a large place and leave to cool and dry.
Remove the bottom third of the asparagus and blanch for one minute in boiling water. Plunge into ice water to cool down rapidly and ensure it retains the bright green colour. Drain asparagus well, dry in a tea towel and then cut in half.
Dressing: Combine all dressing ingredients in a jar and shake until thoroughly mixed.
In a large bowl combine the cooled quinoa, corn, asparagus, cherry tomatoes and basil. Pour the dressing over and toss well to combine. Taste and add additional sea salt and cracked black pepper if desired.
Use your hands to break the mozzarella into chunks. Scatter over the top of the plated salad.
To serve: crack black pepper over the salad and drizzle each piece of mozzarella with a little olive oil. Extra basil leaves can be used to garnish.
Leftover will keep in the fridge for 24 hours.