Quinoa Salad with Asparagus & Beans

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By: Michelle Wohlfarth of Healthy Eating Kitchen on behalf of the Pennsylvania Herb and Garden Festival.Ingredients:

  • 2 cups cooked quinoa
  • 1/2 teaspoon sea salt, to taste
  • 3 tablespoons freshly squeezed lemon juice
  • 6 tablespoons extra virgin olive oil
  • 1 clove garlic, put through a press
  • 1/2 cup parsley (add more to taste)
  • 1/4 cup cilantro (optional)
  • 2 tablespoons basil or mint leaves, chopped
  • 1 15-ounce can cannellini or chickpeas, drained and rinsed
  • 1/2 pound asparagus, tough ends snapped off, and cut on the bias into 1 1/2″pieces
  • 1/2 cup scallions, sliced
  • 1 cup fresh peas, fresh or lightly cooked
  • 1 medium cucumber (optional), chopped finely, peel if skin is bitter
  • freshly ground black pepper to taste
  • 1 Tablespoon lemon zest

Directions:

  • Bring 1 quart water to boil in medium saucepan. Add asparagus and cook until crisp-tender, about 2 minutes. In the last 3 minutes add the peas and cook.
  • Drain, rinse asparagus and peas under cold running water, and drain thoroughly again. (You can also roast asparagus in the oven with a little olive oil and garlic powder.)
  • In a bowl whisk the lemon juice, pressed garlic, 1/2 teaspoon of salt, and pepper to taste. Add in the olive oil and blend well.
  • Gently mix the quinoa into the dressing and blend well.
  • Add in the asparagus, peas, cucumbers (if using), beans, scallions, herbs, and lemon zest and mix. Adjust salt and pepper to taste and serve at room temperature.

Will keep in the refrigerator for up to 4 days.Servings: 6

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