QUINOA ASPARAGUS, HAZELNUT, MINT, SALAD WITH LEMON VINEGRETTE

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Quinoa Asparagus, Hazelnut, Mint, Salad with Lemon Vinegrette image

Number Of Ingredients 14

1 piece Lemon, zest and juice of one lemon
1 tablespoon Rice Wine Vinegar
1 teaspoon Dijon Mustard
1 teaspoon Maple syrup
1/4 teaspoon sea salt, fine
1/4 teaspoon pepper
1/4 cup virgin olive oil
1 l asparagus, cut into 1 inch pieces
3 cup White Quinoa
1/3 cup hazelnuts or cashews, coasrely chopped & toasted
1/3 cup scallions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup mint, packed

Steps:

  • Blanch asparagus for 2-4 minutes and cool in ice bath
  • Cook quinoa
  • Combine for vinegrette: lemon juice, zest, rice wine vinegar, dijon mustard, maple syrup, salt, pepper, olive oil
  • Toss asparagus, quinoa, nuts, scallions, mint, salt, pepper

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