Quinoa Tabouleh with Asparagus and Avocado

• quinoa↗300 г
• soy beans↗250 г
• asparagus (thick stalks)↗12

  asparagus tips, trimmed woody ends, separated tips and stalks

• Greek yogurt↗300 г
• sweet paprika1 ч. л.

  plus a pinch for serving

• garlic (cloves)↗2

  minced

• lemons↗цедра та сік 2
• large cucumber↗½

  halved lengthwise, seeds removed with a spoon, diced

• green onion↗4

  thinly sliced

• mint↗велика упаковка

  leaves gathered

• dill↗2 маленькі упаковки

  coarsely chopped

• parsley↗велика упаковка

  coarsely chopped

• avocado↗2

  pit removed, peeled and diced

• limes↗сік 3
• agave syrup↗1 ст. л.
• рапсову олію↗2 ст. л.

Step-by-step instructions

1. 1

   Cook the quinoa according to the package instructions, then let it cool. In a separate pot bring water to a boil, add the soy beans and cook for 2 minutes, then add the asparagus tips and cook for another 1 minute. Drain, rinse under cold water and set aside to cool.

2. 2

   Prepare the dressing: in a bowl combine Greek yogurt, paprika, minced garlic, zest of half a lemon, lemon juice, lime juice, agave syrup, rapeseed oil, salt and pepper. Whisk well and refrigerate.

3. 3

   Prepare the vegetables: halve the cucumber lengthwise, scoop out the seeds and dice; thinly slice the green onion; tear the mint, dill and parsley leaves; peel the avocado, remove the pit and dice. Slice the asparagus into thin strips (julienne) and immerse in ice water to keep bright colour and crunch.

4. 4

   In a large bowl combine the cooled quinoa, cooked soy beans, asparagus, cucumber, green onion, herbs and avocado. Add the prepared dressing and gently toss so all ingredients are evenly coated.

5. 5

   Serve the tabbouleh, garnished with remaining lemon zest and, if desired, an extra serving of Greek yogurt.