QUINOA SALAD WITH ASPARAGUS, SUNDRIED TOMATOES, OLIVES AND PINE NUTS

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Quinoa Salad with Asparagus, Sundried Tomatoes, Olives and Pine Nuts image

Categories     Vegetable

Number Of Ingredients 12

1 1/2 cups quinoa
3 cups vegetable broth
1 bunch asparagus
1/2 cup sundried tomatoes in oil, chopped
1/2 cup Kalamata olives, pitted
3/4 cup red onion, finely chopped
1/4 cup pine nuts, toasted
1 clove garlic, minced
2 tablespoons sundried tomato oil
1/4 cup lemon juice
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped

Steps:

  • Prepare quinoa according to package directions using vegetable broth.
  • Trim asparagus and cut into 1/2" pieces. Steam for 2 minutes, until crisp-tender. Transfer to a colander and rinse under ice-cold water. Drain throughly and set aside.
  • In a lg bowl, whisk together garlic thru basil, season with salt and pepper. When cool, add the quinoa, asparagus, tomatoes, olives and onions; toss gently to combine. Top with pine nuts and serve.

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