How To Make Asparagus, Avocado & Quinoa Tabbouleh
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
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Rinse the quinoa under cold water, then place it in a saucepan with the water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water has been absorbed. Fluff with a fork and let cool.
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In a large skillet, heat some olive oil over medium heat. Add the asparagus and cook for 5-7 minutes until crisp-tender. Remove from heat and let cool.
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In a large bowl, combine the cooked quinoa, asparagus, avocado, cherry tomatoes, red onion, parsley, and mint.
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In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently to combine.
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Serve chilled and enjoy!
Nutrition
- Calories : 252kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 9mg
- Total Carbohydrates : 30g
- Dietary Fiber : 9g
- Sugar : 2g
- Protein : 8g
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