Quinoa and Asparagus Salad
Basic Information
- Servings: 4
- Serving Size: 1 plate (1.5 cups)
- Difficulty: 2
- Budget: 3
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Meal Type: Main Dish
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Jain (no onion option)
- Rastafarian Ital
Equipment
- - Medium saucepan
- - Large bowl
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 4 cups asparagus spears, trimmed and chopped
- 1 onion , chopped (optional for Jain)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- - Salt and pepper to taste
Directions
- - In a saucepan, bring broth to a boil, add quinoa, reduce heat, and simmer for 12-15 minutes until fluffy; let cool slightly.
- - Blanch asparagus in boiling water for 2-3 minutes, then drain and cool.
- - In a large bowl, toss quinoa, asparagus, onion (if using), olive oil, lemon juice, salt, and pepper.
- - Serve 1.5 cups per portion fresh or chilled.
Storage
Refrigerate in an airtight container for up to 3 days. Serve cold.
Nutrition
- Calories: 280
- Protein: 10g
- Fat: 10g
- Carbs: 40g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A