Quinoa and asparagus salad
Cook time – 18 min
- Total time
- 58 minutes
- Preparation time
- 40 minutes
- Calories
- 250
- Portions
- 6
Directions
- Combine quinoa and broth in saucepan. Over high heat, bring to a boil, reduce heat to low; cover and simmer 15 minutes, until quinoa is tender. Place in large serving bowl.
- Heat olive oil in skillet over high heat. Cook asparagus for 3 minutes, until tender-crisp, stir occasionally. Combine asparagus, green onions, radishes, strawberries and mint with the quinoa.
- For the Honey-Lemon Vinaigrette combine all the ingredients in a small bowl. Toss the quinoa salad with Honey-Lemon Vinaigrette.
- Arrange hearts of romaine on a serving platter, top with asparagus-quinoa mixture and sprinkle with feta cheese.
Ingredients
- 200 grammes quinoa, thoroughly rinsed with cold water
- 250 milliliters chicken broth or vegetable broth
- 1 teaspoon olive oil
- 500 grammes asparagus, trimmed and cut diagonally into 2-inch pieces
- 3 Green Onions, diagonally sliced
- 2 radishes, trimmed and sliced
- 300 grammes strawberries, hulled and sliced
- 150 grammes feta cheese, crumbled
- 3 tablespoons julienned fresh mint
- 1 gramme hearts of romaine
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon grated lemon peel
- ½ teaspoons salt
- 3 tablespoons olive oil
Nutritional Facts
| Serving Per Container | |
| Serving Size | 292g |
| Calories | 250 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (12 g) | 18% |
| Saturated Fat (2.5 g) | 13% |
| Polyunsaturated (2 g) | |
| Monounsaturated (7 g) | |
| Cholesterol (5 mg) | 2% |
| Sodium (320 mg) | 13% |
| Total Carbohydrate (30 g) | 10% |
| Dietary Fiber (5 g) | 20% |
| Total Sugars (8 g) | |
| Protein (9 g) | |
| Calcium | 10% |
| Folate | 40% |
| Iron | 20% |
| Magnesium | 10% |
| Manganese | 40% |
| Niacin | 15% |
| Phosphorus | 25% |
| Potassium (570 mg) | 16% |
| Riboflavin | 20% |
| Thiamin | 20% |
| Vitamin A | 90% |
| Vitamin B6 | 15% |
| Vitamin C | 45% |
| Vitamin E | 15% |
| Vitamin K | 120% |