Quinoa Salad with Cabbage Green

Ingredients 

• 1/2 cup quinoa, cooked
• 1/4 cup cabbage greens
• 2 asparagus ,cut into 3 inch pieces
• Salt to taste
• 2 small pink radishes
• 1 medium onion
• 1/2 cup enoki mushrooms
• 1/2 medium cucumber, cut into thin strips
• 1/2 medium apple, cut into thin strips
• Salt to taste
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

Method

1. Take plenty of water in a non-stick pan, add salt and bring it to a boil. Add asparagus and blanch them for 2 minutes. Drain and soak in a bowl of ice cold water for 2 minutes.
2. Cut radish into thin strips and soak them in another bowl of chilled water.
3. Thinly slice onion, separate the layers and transfer into a third bowl. Cut off the top half of the enoki mushrooms and put them into a small bowl.
4. Slice off the tips of the asparagus and reserve them for garnish. Diagonally slice the remaining stems.
5. Put quinoa in a mixing bowl, add cucumber, onion, sliced asparagus stems, apple and radish and mix well. Add cabbage greens and mix well.
6. Add mushrooms, salt, lemon juice and olive oil and mix well.
7. Transfer into a serving platter, garnish with asparagus tips and serve immediately.