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% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.