Asparagus Quinoa Salad
Asparagus is in season and I love it raw or cooked. Combined with Red Quinoa for nutritious benefits and color.
Equipment
- Saucepan
Ingredients
- 1/2 Cup Organic Red Quinoa
- 1/2 Organic Telegraph Cucumber
- 1 Organic Carrot
- 8-10 Stems Organic Asparagus
- Handful Organic Pumpkin Seeds
Dressing
- 1-2 Tbsp Organic Cold Pressed Olive Oil
- 1 tsp Organic Horseradish/Mustard Sauce
- Juice 1 Organic Orange
- Zest Of the Orange
- Shake Himalayan Salt
Instructions
- Rinse and cook the Red Quinoa first for 7 minutes. Take off heat then let rest for another 2 minutes, then drain to cool.
- Dice cucumber, carrot or any other salad ingredients you would like to add.
- Optional for the pumpkin seeds to add in lightly pan fried or raw. Pan fried does give the pumpkins seeds a nice flavor and crunch to the salad.
- Chop asparagus into 4 and lightly panfry, then let cool.
- To a bowl add in drained quinoa, cucumber, carrot, etc. Add pumpkins seeds leaving a few behind to dress on top, as with the apsaragus.
- Drizzle in dressing and combine thoroughly. Dress the salad with remaining pumpkin seeds and asparagus.
Notes
Quinoa is a great source of protein, fibre, minerals, vitamins. The red variety is higher in the antioxidant properties than the other varites. It is gluten-free and has a subtle nutty flavor.
Asparagus, When is season is a great food for many dishes, raw or cooked. High in nuttrients, folic acid, potassium, Vitamins A, B6, C. (actually comes from the lily family! Who would have known. ) Low in Calories too!
Tried this recipe?Let us know how it was!