How to make
Wash the quinoa by placing it in a colander and holding it under running water. Put it to boil in a ratio of 1:3 for 10 minutes, then strain and leave it to cool.
Cut the fresh garlic and asparagus into equal sized pieces, which are about 0.8″ (2 cm) long. Green asparagus, when they are of the fine type, do not need peeling. You only need to break off the hard ends at the base.
Blanch the shrimp along with the garlic and asparagus in boiling salted water over high heat. Strain and leave them to cool. I recommend that if you use frozen peeled shrimp to add more, because they are encased in a layer of ice and weigh and when they are cooked, they become tiny. It is best to get unpeeled ones and peel them yourself.
In a bowl, mix the quinoa with the olive oil, lemon juice and chopped chives. Add the asparagus, fresh garlic and shrimp, as well as the olives, pickles, as much salt as you like and mix.
Refrigerate the quinoa salad for 30 minutes to chill and serve your Mediterranean Quinoa Salad.
Enjoy your meal.
