Quinoa Salad with Roasted Asparagus and White Beans
Recipe courtesy of vegan cookbook author Robin Robertson.
1 cup quinoa, regular or red, thoroughly rinsed
2 cups water
1 bunch asparagus, trimmed and cut into 2-inch pieces
1/4 cup extra virgin olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
1 (16-ounce) can white beans, drained and rinsed
1 roasted red bell pepper, cut into 1/4-inch x 2-inch strips
1/2 cup celery, thinly sliced
2 Tbsp minced scallions
Salad greens, to serve
2 Tbsp chopped fresh parsley or basil, for garnish
1. Preheat oven to 425*
2. Combine the quinoa with the water in a saucepan and bring to boil. Salt the water, reduce the heat to low, and simmer 10 to 15 minutes or until all liquid is absorbed. Drain well and place in a large bowl. Set aside to cool.
3. Arrange the asparagus on a light oiled baking pan and drizzle with 1 tablespoon of the extra virgin olive oil. Season to taste with salt and pepper. Roast until tender, about 10 minutes.
4. In a separate bowl, combine the remaining olive oil, lemon juice, salt, and pepper. Add the white beans, roasted pepper, celery, and scallions, along with the roasted asparagus and cooked quinoa. Toss gently to combine. Serve on salad greens garnished with parsley.
*Note* I always cover my quinoa while simmering on low.
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