Spring Quinoa Salad

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– compliments of OV Harvest
Quinoa is a healthy, high-protein whole grain that cooks like rice.

2 cups vegetable broth
1 cup uncooked whole grain quinoa – like Ancient Grains organic tricolor
1/2 pound fresh asparagus (approx. 12 small spears), cut into 1/2 inch slices – roasted
1 large red bell pepper, chopped – roasted
1/2 small sweet onion, chopped – roasted
1/2 large english cucumber, chopped
1 cup cherry tomatoes, cut in half
3/4 cup pitted kalamata olives, sliced in half
3 1/2 Tbsp mild Ultra Premium Extra Virgin Olive Oil (EVOO)
Juice of 1 lemon or 3 Tbsp Sicilian Lemon Balsamic Vinegar
1/2 tsp Dijon Mustard
1 clove fresh garlic, crushed & finely chopped
Sea salt (1/4 tsp should do) and freshly ground pepper to taste

Combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook uncovered until quinoa has absorbed all the water-about 10 minutes. Remove pot from heat, cover and let stand for 5 minutes. Remove lid, fluff and toss with 1 Tbsp EVOO and let cool. Preheat oven to 400º. Toss asparagus, bell pepper and onion with a 1/2 Tbsp EVOO. Roast for 6-8 minutes as the veggies should still have a crunch to them- DO NOT OVERCOOK. Let cool, then combine cooked and raw veggies together with quinoa. Whisk mustard, fresh lemon juice or balsamic, garlic, salt and pepper together, then slowly drizzle in 1 and 1/2 Tbsp EVOO to emulsify. Add vinaigrette to quinoa salad and fold all together. Place in refrigerator to chill for approximately 20 minutes, then serve.

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