ROASTED ASPARAGUS AND QUINOA SALAD
Recipes courtisey of Living Plate. Visit at LivingPlate.com. 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
- Preheat the oven to 350°F.
- Chop almonds.
- Zest orange - for 1 Tbs. zest.
- Juice 2 oranges.
- Trim touch ends from asparagus.
- 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.
- 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.
- 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!
