15 minute summer recipe for families

Healthy and yummy quinoa with asparagus

This week’s seasonal spotlight is asparagus — fresh, flavorful, and only in season until the end of June! 🌿

Our chef has created a delicious and nutritionally balanced dish just for our kids, using asparagus — a true superfood loaded with iron, zinc, riboflavin, fiber, and vitamin K, which supports bone health, digestion, and immune function. It was served with a bowl of green salad as a starter.

 Eating seasonal means better taste, nutrition, and a more sustainable planet.

At Children First, food is more than just a meal — it’s a learning experience. Every dish is designed by a nutritionist, prepared fresh daily, allergy-adapted, and packed with flavor, variety, and fun.

Try the recipe at home & enjoy!

 Healthy and yummy quinoa with asparagus
 Serves 4

Ingredients

• 450 gr quinoa (rinsed)
• 1 bunch of asparagus (chopped)
• 2 red bell peppers (diced)
• 220 gr. chickpeas (one jar of cooked chickpeas, drained)
• 50 ml olive oil
• Salt, pepper, curry, oregano, garlic powder, sweet paprika
• 150 gr grated Mozzarella 

Instructions

1. Cook the quinoa in boiling water for about 15 minutes.
2. Peel the asparagus and cook it until it softens.
3. Heat half of the olive oil in a pan and sauté the chopped bell peppers.
4. Add the chopped asparagus, drained chickpeas and spices, and stir briefly.
5. Serve the quinoa with the vegetable mix on top.
6. Sprinkle with grated mozzarella cheese and drizzle with the remaining olive oil.