Quinoa, asparagus, potato and chive salad
Preparation time: Between 30 and 60 Minuti
Nutritional information: 463 kcal / per serving
Course: First course
Seasonal dish: Spring
Enviromental Impact: Very low (0.145kg CO2 eq)
An ideal mix of cereals and vegetables with a low environmental footprint.
Ingredients for 4 portions
- Pepper
- Quinoa 320 g
- Asparagus 200 g
- Fresh peas 200 g
- Potatoes
- Onion 30 g
- Chives to taste
- to taste
- Salt to taste
Preparation
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.
Enviromental Impact
Very low
Details
Per serving:
0.145kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.