Asparagus avocado quinoa tabbouleh

Ingredients

• 300g quinoa
• 250g soya beans
• 12 fat asparagus spears, woody ends snapped off and tips and stalks separated
• 300g Greek yogurt
• 1 tsp sweet paprika, plus a pinch to serve
• 2 garlic cloves, crushed
• zest and juice 2 lemons
• ½ large cucumber, halved lengthways, seeds scooped out with a teaspoon, sliced
• 4 spring onions (we used the ones with the fat bottoms), thinly sliced
• large pack mint, leaves picked
• 2 small packs dill, roughly chopped
• large pack parsley, roughly chopped
• 2 avocados, stoned, peeled and cut into chunks
• juice 3 limes
• 1 tbsp agave syrup
• 2 tbsp rapeseed oil

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