Baby marrow & asparagus rice salad – Food & Home Magazine
A nutrient-packed, flavour-rich salad featuring brown rice, quinoa, asparagus, baby marrow, bacon croutons, and zesty lemon-garlic mayo.
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Cooking tools:
- Microplane
- Oven
- Stove
- Baking sheet
- Saucepan
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Paper towel
- Measuring cup
- Measuring spoon
Ingredients
- 4 slices whole wheat bread
- 2 tbsp finely grated parmesan
- 4 slices bacon
- 4 eggs
- ½ cup quinoa
- 1 cup brown rice
- 170 g asparagus, trimmed, chopped coarsely, tips reserved
- 5 baby marrow, coarsely chopped
- 1 red onion, cut into thin wedges
- 100 g broad beans
- 150 g baby rocket
- 1 cup mint leaves
- 1 cup basil leaves
- ¼ cup olive oil
- 1 tsp finely grated lemon rind
- 2 tbsp mayonnaise
- ¼ cup low-fat yoghurt
- 2 tbsp lemon juice
- 2 garlic cloves, minced
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