How To Make Ribboned Asparagus and Quinoa Salad
This quinoa salad is partnered with a fresh, neutral, and slightly woody taste from the asparagus, pine nuts, and topped with a lemon-based vinaigrette.
Cook the quinoa by combining rinsed quinoa with twice as much water in a saucepan.
Bring to a boil, cover and reduce heat to a simmer. Cook for 15 minutes or until water is absorbed, remove from heat and fluff with a fork.
Shave the asparagus with a vegetable peeler.
Toast the pine nuts in a skillet over medium heat, stirring often.
Zest the lemon and slice it in half.
In a bowl, combine the cooked quinoa and shaved asparagus. Squeeze in most of the juice of half a lemon and a good drizzle of olive oil.
Sprinkle with sea salt and ground black pepper and toss to coat. Sprinkle with pine nuts. Use your vegetable peeler to shave Parmesan directly onto the salad.
Top with lemon zest. If necessary, add more lemon juice, olive oil, or salt and pepper to taste.
- Calories: 1047.43kcal
- Fat: 42.23g
- Saturated Fat: 12.16g
- Monounsaturated Fat: 14.14g
- Polyunsaturated Fat: 12.35g
- Carbohydrates: 122.27g
- Fiber: 16.40g
- Sugar: 4.26g
- Protein: 49.65g
- Cholesterol: 38.56mg
- Sodium: 943.44mg
- Calcium: 797.56mg
- Potassium: 1412.27mg
- Iron: 11.97mg
- Vitamin A: 162.55µg
- Vitamin C: 29.46mg
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