Quinoa, asparagus, potato and chive salad

Serves four

• Serves four
• Quinoa 320 g
• Asparagus 200 g
• Fresh peas 100 g
• Potatoes 200 g
• Onion 30 g
• 4 tbsp extra virgin olive oil (40 g)
• Chives 
• Salt and pepper to taste

Nutritional information
Per serving: 463 Kcal

Environmental Impact

Per serving: 
145 grams CO₂ equivalence - carbon footprint
460 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Skin the asparagus and cut them lengthwise into sticks, keeping the tips whole.

Chop the onions.

Peel and dice the potatoes.

Bring a large pan of lightly salted water to the boil and add the quinoa.

After 5 minutes, add the diced potatoes, peas and asparagus. Cook all together for a further five minutes.

Fry the onion with 2 tbsp of oil.

Drain the quinoa and vegetables and add them to the pan with the onions.

Pour all of this into a bowl and dress with the rest of the oil, pepper and a handful of chopped chives.

The Chef’s Advice

The best way of eating chives is to gather them fresh from a plant at home and use them as fresh as possible.

Nutritional Advice

or a healthy and sustainable diet, eat plenty of plant-based foods such as vegetables, fruits, pulses and whole grains.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

Pulses and cereals are protein sources and have a much lower environmental impact than animal-sourced proteins. You can eat them frequently in a variety of tasty combinations!