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Natural Awakenings Central New Jersey


Jul 26, 2017 05:42PM
Recipes courtisey of Living Plate. Visit at See ad on page 35.
  • 1½ lbs. asparagus [about two bunches]
  • 2 Tbs. olive oil
  • 1 c. quinoa
  • 2 c. vegetable broth or water
  • ½ c. chopped almonds
  • 1 Tbs. orange zest
  • 3 ounces crumbled goat cheese [optional]
  • 1/8 tsp. sea salt
  • 1/8 tsp. ground black pepper
  • 1 Tbs. olive oil
  • 2 small oranges, juiced
  • 3 Tbs. red wine vinegar
  • ½ tsp. Dijon mustard
  • 1/8 tsp. sea salt
  • 1/8 tsp. ground black pepper
  1. Preheat the oven to 350°F.
  2. Chop almonds.
  3. Zest orange - for 1 Tbs. zest.
  4. Juice 2 oranges.
  5. Trim touch ends from asparagus.
  1. Toss asparagus and olive oil together in a bowl and transfer to a baking sheet. Bake for 25-30 minutes or until tender and browned on the edges. Set aside.
  2. Rinse quinoa well in a fine strainer under cold water. Transfer to a saucepan and add broth. Bring to a simmer and cover. Cook 15 minutes or until broth has been absorbed. Fluff with a fork. Set aside.
  3. In a large mixing bowl, add the asparagus, quinoa, almonds, orange zest, salt and pepper. 4. In a jar, add all of the dressing ingredients - oil, orange juice, vinegar, mustard, salt and pepper. Cover and shake until emulsified. Pour over salad ingredients and toss to coat. Serve!
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