Asparagus and Quinoa Salad
This vibrant asparagus and quinoa salad is the perfect spring salad with roasted asparagus served with fluffy red quinoa, kalamata olives, creamy white beans, and lots of fresh veggies, all tossed a simple lemon vinaigrette. The bright, lemony flavors taste even better the next day as the dressing infuses into the quinoa and veggies, making it perfect for meal prep or a make-ahead meal for a busy night. It's light yet surprisingly hearty, and will fill you up without weighing you down.
Ingredients
For Dressing:
- ¼ cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 lemon juiced
- ¼ tsp salt
For Asparagus:
- 1 bunch asparagus
- Pinch salt
- Few sprays oil
- Fresh ground Black pepper
For Salad:
- 8 oz box red quinoa cooked and cooled
- 3 cups red cabbage chopped
- 1 cup cherry tomatoes halved
- 3 cucumbers chopped
- 15 oz canned cannellini beans drained
- 10 pitted kalamata olives sliced
Instructions
- Preheat oven to 400.
- Cook quinoa according to the box. Once cooked, spread out on a sheet pan to cool quickly while preparing other ingredients.
- Pop asparagus onto a sheet pan, toss with oil, salt and pepper and bake for 10-12 minutes. Fatter asparagus will need up to 20 minutes until tender. Let cool then chop in thirds.
- To make the dressing add olive oil, dijon mustard, maple syrup, lemon juice and salt to a blender.
- Puree until smooth.
- In a large bowl add shredded cabbage, cucumbers, tomatoes, cooled quinoa, cooled asparagus, cannellini beans, and olives.
- Pour dressing and toss well.
- Eat within 3 days for best quality.
Nutrition
Calories: 429kcalCarbohydrates: 60gProtein: 15gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 303mgPotassium: 1111mgFiber: 10gSugar: 8gVitamin A: 936IUVitamin C: 46mgCalcium: 148mgIron: 6mg
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