Asparagus Salad with Lemon Tahini Quinoa - Helen Ridgeway Nutrition

Ingredients

• ¾ cup quinoa ((135g))
• 1 tsp of vegetable stock powder
• Large bunch of asparagus
• 2 courgettes ((zucchini))
• 1 tbsp olive oil
• 2 x 400g tinned butter beans ((2x14oz))
• ⅓ cup tahini ((80ml))
• Juice and zest of 2 lemons
• 1 tsp garlic powder or a minced garlic clove
• 4 tbsp water
• Salt and pepper
• 2 tsp maple syrup (optional)