Enjoy spring with this delicious and refreshing recipe from @joppal_chippal! Let yourself be tempted by the light combination of quinoa, green asparagus, strawberries, and arugula – a true delight for the senses!

Ingredients
2 servings

for the base:
60 g quinoa
250 g green asparagus
250 g strawberries
25 g arugula

for the dressing:
1 tbsp balsamic vinegar
1.5 tbsp poppy seed oil from Schalk Mühle
Salt & pepper
1 dash maple syrup (optional)

Toppings:
Walnuts and/or fried smoked tofu

Preparation:
1. Wash the quinoa using a sieve and cook according to package instructions with a little salt.
2. Wash the asparagus and cut off the woody ends. Cut the asparagus into 3-4 cm long pieces.
3. Wash the strawberries, remove the stems, and slice them.
4. In a pan with olive oil or vegan butter, fry the cut asparagus for 5-7 minutes over medium heat. Season with salt and pepper towards the end and toss the asparagus in the pan again.
5. Mix the dressing from balsamic vinegar, poppy seed oil, salt, and pepper.
6. Combine all ingredients in a bowl, divide onto plates, and garnish with walnuts.
Tip: You can also top the salad with smoked tofu cubes.

Important: To preserve the valuable ingredients of poppy seed oil, the oil must not be heated under any circumstances. This also applies to all cold-pressed oils.