QUINOA AND ASPARAGUS SALAD WITH ORANGE VINAIGRETTE

QUINOA AND ASPARAGUS SALAD WITH ORANGE VINAIGRETTE image

Yield 6 Servings

Number Of Ingredients 14

3/4 cup Quinoa
2 cups Water
2 tbsp Sherry vinegar
¼ cup Orange juice
1 tbsp Orange, zest
1 tsp Dijon mustard
1 tbsp Honey or agave nectar
½ cup Olive oil
Salt and pepper to taste
1 cup Asparagus, trimmed cut into ½ inch pieces
½ cup Red bell pepper, seeded and small diced
½ cup Yellow bell pepper, seeded and small diced
¼ cup Chives, chopped fine
1 Avocado, fanned

Steps:

Place quinoa in a strainer and immerse in a bowl full of water, rinse under cold running water and repeat 2 or 3 times till water becomes clean. Add water and quinoa to a medium saucepot. Bring to a boil and reduce heat allow quinoa to simmer. Cook, covered until tender (for about 15 minutes) and strain. Whisk together Sherry vinegar, blood orange juice, Dijon mustard, and honey; to dissolve the honey and Dijon mustard. In a slow steady stream, add olive oil, whisking constantly to incorporate. Toss together cooked quinoa and a small amount of dressing and refrigerate till ready to use. Place asparagus pieces in a medium saucepot filled with boiling salted water for 30 seconds. Remove asparagus and immediately place in a bowl of ice water. When asparagus is completely cooled remove from water and dry well. Add to quinoa Fan avocado on the plate and place a scoop of quinoa next to it. Garnish with a sprinkling of red bell pepper, yellow bell pepper, and chives.