Ingredients
Scale
- 1 1/2 cups cooked asparagus
- 3 cups cooked quinoa (about 1 cup uncooked)
- 1 fresh carrot, peeled & thinly sliced (about 1/3 cup)
- 1/3 cup chopped red onion
For the dressing:
- Juice of 1 lemon
- 1 clove of garlic, peeled and chopped fine
- 1 Tablespoon white wine
- 1 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon sugar or honey
- 1 Tablespoon extra virgin olive oil
- To garnish: toasted almonds, sesame seeds & fresh lemon slices
Instructions
- Cook the quinoa according to the package instructions.
- Steam or roast the asparagus for about 15 minutes until crisp tender and bright green, then set it in a colander and rinse with cold water to stop it from over-cooking. Chop it into pieces and set aside.
- Now make the dressing: in a small bowl, whisk together the lemon juice, garlic, wine, rosemary and sugar or honey. While whisking, drizzle the olive oil in a very thin stream into the dressing.
- Put all the salad ingredients in a medium mixing bowl and stir to mix everything up well. Add the dressing and stir some more. At this point, you can put the salad in a covered container in the fridge and store until it’s party time.
- At serving time, scoop the salad into a serving bowl and top with a couple tablespoons of toasted almond slices and about a teaspoon of toasted sesame seeds. Garnish with fresh lemon slices and serve.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1/2 - 1 cup of salad