http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Kaniwa pairs perfectly with white asparagus and pomegranate seeds for this deliciously nutty and light salad that is great for spring and summer! Kaniwa does not need to be rinsed before cooking because kaniwa is free from saponins, the soapy-flavoured chemicals in quinoa.
SaladVinaigrette

150 g Kaniwa
750 g White asparagus, trimmed and cut into 3 pieces
100 g Lamb?s lettuce (aka mâche or corn salad)
1 Pomegranate, deseeded

30 ml White balsamic vinegar
60 ml Olive oil
1/2 tbsp Maple syrup
1 tbsp Dijon mustard
1 clove Garlic, minced
Sea salt and freshly ground black pepper
Combine all the ingredients for the dressing in a jar with a tight-fitting lid. Shake vigorously until emulsified, about 10 seconds. Refrigerate while you prepare the salad.
Fill a medium saucepan with 300 ml water and add in kaniwa. Bring it to a boil. Reduce heat to low, cover and simmer for 15 minutes until water has been absorbed and kaniwa is al dente.
Trim the woody ends off and gently peel the outer skin of the asparagus stalks off with a vegetable peeler. Cut into 3 pieces. Bring a large skillet of water to a gentle boil. Add some salt. Blanch the white asparagus until tender but still crisp, about 5-8 minutes. Plunge into a bowl of iced water to stop them cooking. Remove and drain well.
In a large bowl, toss togeth...