Jacqueline Alwill

Brown Paper Nutrition

Citrus, Quinoa and Asparagus Salad a delicious welcome to Spring! Some of my favourite ingredients in this dish inspired by the new and completely divine Jurlique Shower Gels and Body Lotions. Spring is the perfect time to renew the way we eat, with light, fresh foods to nourish our bodies and our skin from the inside out.


Serves 4

GF : DF : RSF : V

2 blood oranges, peeled and sliced

1 ruby grapefruit, peeled and sliced in segments

1 bunch asparagus, trimmed and cut in thirds

1/4 cup quinoa, rinsed

3 cups mixed rocket and watercress

1/4 small red onion, peeled and finely sliced

100g coconut yoghurt or ricotta

sea salt and black pepper


1 tablespoon extra virgin olive oil /

1 tablespoon maple syrup

1 tablespoon lemon juice

Place quinoa in a small saucepan with 1/3 cup water and bring to boil, reduce heat, simmer covered for 10-15 minutes or until water is absorbed and the tails of the quinoa are showing. Fluff with a fork and set aside to cool. Whilst quinoa is cooling blanch the asparagus in boiling water, refresh in icy cold water, and drain. Whisk the dressing ingredients together in a small bowl. Arrange the rocket and watercress on a large serving platter, sprinkle quinoa over the leaves, followed by the blood oranges, grapefruit and red onion. Place small dollop of coconut yoghurt or ricotta around the platter. Drizzle with dressing, season with sea salt and black pepper and serve.

+ This is a partnered post with Jurlique