quinoa asparagus tomato salad

So many great ingredients going on, the asparagus, the pecans, the feta! Shortly before serving, … This beautiful salad is certainly making me yearn for summer barbecues. The ingredients are simple – quinoa, onions, garlic, tomatoes, lemons, and asparagus. Rinse under cold water and drain. Melt butter in 12-inch skillet over medium heat. It is super simple, but super delicious. Bring to a boil; cover and steam for 2 minutes. Asparagus, Tomato and Goat Cheese Quinoa Salad: An easy healthy recipe. I find I can only do this with the thicker pieces though. Mmmm, peppery arugula with asparagus is a perfect combination! Love this salad!! Step 2 In a large bowl whisk together the oil, vinegar, salt and pepper. He’s looking for love and starts tweeting earlier and earlier each day – sometimes as early as 2am! Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. I’m going to make this week and put a piece of blackened salmon on top. Green Valley Kitchen © 2020. This warm quinoa salad with asparagus, carrots and tomatoes is a winner. Last week, I shared with you guys my Easy and Quick Roasted Asparagus.It was actually our dinner with baked salmon. This recipe embodies the wise words of Julia Child… Think of this recipe as a template or a guide. The colors scream spring to me!! Place asparagus in a steamer basket; place in a saucepan over 1 in. Add asparagus and tomatoes and stir in vinegar. While the quinoa is cooking, break off and discard the tough ends of the asparagus and cut the asparagus into 1-inch pieces. 4. Turn down heat to low, cover the pan and sauté for 4 more minutes – stirring occasionally. Spring has been wonderful this year in LA, Meghan – glad you’re getting a lovely spring too! Cook one cup quinoa according to directions. Ingredients. Cheers, dear – to a week as wonderful as you! Add the tomatoes, scallions, dill and mint and toss ingredients to distribute them evenly. Roughly chop the arugula and add to a large bowl. So, the next day I decided to make Quinoa Salad with Roasted Asparagus for lunch and it turned out so delicious and flavorful. Done and dusted in under 30 minutes, this simple one-pan Asparagus Tomato Quinoa Salad is rich in taste; infused with flavours from peppers, garlic and cumin. Transfer asparagus to a bowl of cold water or run under a cool tap for a further 30 seconds. My quinoa asparagus and feta salad is a healthy summer side dish that will hold up better at your summer barbecue than any gloopy, mayonnaise-based macaroni salad. Stir in asparagus. Asparagus, Tomato and Feta Salad This would make the perfect side salad for all your summer cookouts. Cook quinoa as per package instructions. Pour dressing over salad, sprinkle basil on top, and toss everything to combine. Remove from heat. Me too, Greg! Drain and roughly chop asparagus stems. I wish it grew up here. Quinoa Salad with Asparagus and Tomato April 29, 2014 by Cate 17 Comments Bright and fresh asparagus and cherry tomatoes are mixed with healthy and hearty quinoa and then tossed in a simple lemon basil vinaigrette. You loaded this baby up with great textures and flavors! Love seeing everything so green! Make the dressing by whisking together 3 tbs olive oil, lemon juice, 1 minced clove of garlic, black pepper and salt. Pasta with Asparagus and Sun Dried Tomatoes. This salad is spring perfection! (totally into salmon these day, lol). The noisiest tweeter here is the mockingbird, Kelly. This easy tomato salad with quinoa, rice and asparagus is simple to make but tastes just incredible. by Sarah McMinn / Posted: May 21, 2018 / Updated: July 23, 2020 / … Get the recipe from ... Asparagus Chickpea Quinoa Salad … Spring is here in Los Angeles. This salad is … Thank you for this fabulous salad my dear! It sounds like a beautiful oasis in the desert, Geraldine. I love to make this asparagus quinoa salad for a quick and healthy lunch, but it’s also really nice for a side dish at dinner time. Meanwhile, blanch asparagus in boiling water for about 1 min. Add asparagus and cook uncovered until tender but … It is loaded with healthy ingredients! Bougainvillea is such a vibrant flowering bush. Hi Julia – so glad you guys are getting some nice weather after all the rain you got. ★☆ It’s gluten free, vegetarian, and vegan, if you use agave nectar instead of honey in the dressing. Your email address will not be published. This salad speaks to me heart, my dear! Absolutely love this recipe, Geraldine. When I’m making this Quinoa Spinach Salad ahead, I’ll store the ingredients like this: I keep the dressing in a Weck jar* in the fridge. https://www.bonappetit.com/recipe/asparagus-and-red-quinoa-salad Cook and stir 1 minute. Set aside. Test your asparagus to see if it’s done – it should be tender but not overcooked. Hopefully, spring will arrive soon for you Lynn! Nothing is better than fresh asparagus during the Spring, and this salad highlights all the best parts of the season. I like to chop up my greens so they are easier to eat – just give them a quick, rough chop before adding to the salad bowl. Thanks so much, Rachel – hope you try it! ★☆ So beautiful, filled with deliciousness and the perfect way to kick off spring! I am LOVING spring this year (OK, every year), and love this spring salad! Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. It’s been a long time coming but it’s slowly getting here. Hope all’s well with you. I love spring time and everything that goes with it. Perfect for spring. .but I suspect it will be coming soon (at least it is sunny). This salad fits the bill for the healthy eating part. Lush green fields for you! I LOVE all the ingredients you’ve brought together for this salad Geraldine! Therefore, I love incorporating asparagus into all sorts of dishes this time of the year. The pecans are the perfect accompaniment! In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley. Mix in cooked and cooled quinoa, … Seasonal is the perfect way to describe this gem of a salad Geraldine. Ooooh! Learn how your comment data is processed. The perfect meatless one pan meal for easy prep and cleanup. Here’s one of my all time favorite spring salads! Quinoa, asparagus, peas, avocado, and a light lemon basil dressing. Yay! This is my kind of salad, Geraldine! I used thick asparagus and it took about 5 minutes to sauté. Thank you for sharing! of water. Sometimes the simple recipes are the best recipes! Rachel's Nourishing Kitchen, How I Healed 10 Years of Heartburn & Reflux Naturally, How I Recovered from Epstein-Barr Virus (EBV), The Ultimate Guide to the Best Dairy-Free Chocolate Bars, Pumpkin Cheesecake Squares {Paleo, Vegan}, My Trusted Health Providers & Top Resources to Help You Heal Your Body Naturally, The Gift of Sickness: How EBV Changed My Life, Turmeric Golden Milk Smoothie {Vegan, Paleo}. Drizzle with vinaigrette; gently toss to coat. I agree, it’s been a spectacular spring so far here in California, and I can’t think of a better way to celebrate than with a salad like this! Drain once cooled, roughly chop and set aside. The Asparagus, Tomato and Goat cheese Quinoa salad caught my eye! Add the asparagus and zucchini to the quinoa. To this quinoa salad, I added roasted asparagus, chickpeas, green onion, feta cheese, and a simple lemon vinaigrette. We seem to have gotten more rain here in NorCal especially during Miracle March (as some are calling it) happy to read that most of the key reservoirs are restored to average levels. ★☆ It sounds like California is starting to look quite lovely. In a large bowl, whisk together the dressing ingredients in a large bowl. Remove quinoa from heat and leave covered for 5 minutes to steam. The Bougainvillea this year has been so spectacular this year – it’s blooming everywhere – pinks, purples and red – just gorgeous. Cook quinoa according to package directions. Glad you guys got a lot of rain, Geraldine! All the color you speak of get me so excited for our (colorful) spring to officially hit…love it! Enjoy your week! Sometimes I just peel the top layer of skin from the asparagus when I’m serving it in and salads and leave it raw. I love using seasonal ingredients in salads and right now asparagus is the star at the market. Yay! Vegan Quinoa Salad with Asparagus and Peas. The base is the rice and quinoa, which are then topped with fresh tomatoes, fresh basil leaves, fresh mozzarella and perfectly cooked asparagus. Hooray for the rain that brought the spring flowers! How perfect for spring with the asparagus, too. I’m gonna make a vegan version of this. Reduce heat to low and cover. The asparagus is the spring star of the salad. You can serve this alongside roasted chicken or fish for a light but filling meal. Thanks so much, Annie – loved your roasted asparagus with crispy fried egg recipe! If you are using thin asparagus you’ll need to cook the asparagus for a shorter time. Spread asparagus onto a baking sheet, leaving space between pieces. When asparagus is done, set aside to cool. DO NOT STIR QUINOA. 1 Cup of Quinoa; 1 bunch of asparagus, tough removed; Runny eggs make the salad Instagram-worthy, while also adding a healthy dose of protein. Slice cherry tomatoes in half and add to the large bowl. Thanks so much, Traci! Drain and immediately place asparagus in ice water. Oh yes – I’ve been cooking with a lot of asparagus these days – as a matter of fact – I have a fun one coming tomorrow! https://cookieandkate.com/sun-dried-tomato-spinach-quinoa-salad-recipe Quinoa salad with asparagus, cherry tomatoes and pecans. Quinoa Salad with Asparagus, Cherry Tomatoes and Pecans. Saute onions for about 5-6 minutes or until they begin to soften. So good! Start with a cooked grain like quinoa or rice + onion and garlic … All the required parts for making a perfect salad! After 3 drought years, this spring has been just lovely here in LA. Asparagus and salads like this are beacons of spring and I’m happy for both. Hi Kathy – this spring has been so lovely here – after the last 3 drought years the bit of rain we’ve had has made such a difference. As quinoa is cooking, sauté chopped asparagus and 1 clove of minced garlic in 1 tbs of olive oil over medium high heat for 1 minute in a large sauté pan. Stir in … But as I roasted 2 bunches of asparagus I had leftovers. It is refreshing, light, and perfect as the main course, great on top of a bed of baby spinach and arugula, or as a side dish paired with italian seasoned chicken. When done, set aside to cool. I like how you power it up by layering in flavor and texture and then allowing the ingredients to shine with a simple and fresh lemony vinaigrette. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. With fresh asparagus, green peas, ripe tomato and salty feta, this quinoa asparagus salad is fresh and light. I need to try this! How did I miss this beauty? And yay for summer barbecues! Add olive oil and continue whisking until evenly combined. Stir in quinoa. The great part about any dish with quinoa, is that it can be served as a side dish to any cut of meat, or it can stand alone as an entree with all of it’s fiber and protein. Drain quinoa and return to the saucepan, allowing it to sit covered for 10 minutes. So I’m sharing this quinoa salad with asparagus, cherry tomatoes and pecans to kick off spring. Now that people are finally realizing its value, delicious flavor and texture, it’s in fashion in many places and it is used in endless recipes of all kinds. While we did not get the monstrous El Niño that was predicted, we did get enough rain to turn dry Los Angeles into a green, flowering oasis. Transfer asparagus to an ice water bath to stop cooking. The Bay Area has been gorgeously green this month too – all that rain was tough for a while, but so worth it Hope you’re doing well!! Chances are, there’s already some in the fridge anyways, along with a jar of Honey Mustard Salad Dressing and a jar of Lemon Poppy Seed Salad … What a beautiful selection of ingredients in this dish! Cook onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Mix in cooked and cooled quinoa, tomatoes, basil and asparagus. An easy quinoa salad featuring sautéed asparagus, sweet cherry tomatoes, crunchy pecans, salty feta and tossed with a lemon vinaigrette. When cool, add the quinoa, … *Swoon* I have everything to make this for lunch today! All Rights Reserved. Don’t you love how versatile asparagus is! This is such a stunningly beautiful salad, Geraldine! Pour the dressing over salad and toss gently to combine. of water. Combine 1 cup quinoa with 2 cups water in a medium pot and bring to a boil. If you like spring and summer quinoa salads, this quinoa asparagus … I try to eat as much asparagus … Add cooked asparagus and quinoa to the large bowl. GREG. Such a great sight! . This site uses Akismet to reduce spam. Bring a large pot of lightly salted water to a boil. Cook for 12-15 minutes or until almost all of the water is absorbed. When creating this I was skeptical that it would be anything “wow!” worthy because there really isn’t a whole lot to it, it’s … It’s amazing how audible those lovely spring birds are (and, err, rather early too) but that is not much of a complaint, they always make me smile. We’re not quite there yet in Boston. Thanks so much, Cheyanne – hope spring is showing up in your neck of the woods! Fluff quinoa with a fork and place in a large bowl. Yall were totally in need of rain and I’m happy to hear it finally arrived. I’m glad to hear it’s nice and flowery in LA, we are just seeing some tulips pop up here in Calgary and I am SO READY for some greenery in my life This salad looks delicious, I love all of the flavors and textures you have in there!! quinoa, dried tomatoes, Espelette pepper, olive oil, balsamic vinegar and 2 more Spinach and Feta Sausage, Quinoa and Asparagus Salad Aidells Aidells® Smoked Chicken Sausage Organic Spinach & Feta, scallions and 14 more Hope spring shows up very soon for you. Thanks for the lovely comment! I just started seeing local asparagus around here and I’m thrilled! I just love your photos – so fresh and vibrant! Bougainvillea and roses are bursting out all over – great splashes of gorgeous color. It’s so tender underneath, it can be left uncooked. And I’ve never seen so many wildflowers before – whole hillsides awash in orange, yellow and purple flowers – truly a lovely sight. Whisk the oil, vinegar, garlic, seasoned salt and mustard; pour over asparagus mixture and toss to coat. I’m hoping he finds love soon. There’s nothing I don’t love! I was curious to try it and see how it tastes! Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 in. Sharing easy, healthy and delicious vegetarian recipes. Add diced feta, minced red onion and pecans to the large bowl. Hope some nice weather will be heading my way soon too! Add tomatoes and cook for 6-8 minutes. We’ve been living here nearly 3 years and it’s the first time we’ve seen green in the hills — we thought that brown was just the native dry desert colour and now we cannot get over the change and vibrance. https://greenvalleykitchen.com/quinoa-salad-asparagus-cherry-tomatoes-pecans Each serving of this hearty salad will give you eight grams of fiber and 23 grams of protein, which is plenty to keep you fueled through the morning. Tulips are always the first sign, Denise – before you know it everything will be green! You want the asparagus tender – but not overcooked. ★☆. Our usual brown, dusty canyon hills are lush with green grass. I have never prepared Quinoa before! Cook for 4-5 minutes or until asparagus is crisp tender and still bright green. Pairing roasted asparagus with light and fluffy quinoa, crunchy red peppers, tangy feta cheese, and fresh, bright lemon results in this amazing salad that would be perfect for your first picnic of the year or simply packed for a lunch at the office. It seems like the weather man is always trying to get us worried!! Here’s an easy and rich recipe to make a quinoa salad, delicious and colorful. I have yet to try raw asparagus in a salad, but you’re inspiring me, Robyn! Thanks, Mary Ann – spring will get to you before you know it! There’s nothing like it and fresh is the beeest! Add the asparagus and cook 15 seconds. Required fields are marked *, Rate this recipe But today, I want to share this simple, fresh tasting dish – asparagus and quinoa dressed with lemon mustard vinaigrette. I soak my red onions in a little bit of water before adding them to the salad – this eliminates some of the raw onion flavor. In a large bowl, combine the asparagus, tomatoes and onion. Add the zucchini and cook for another 15 seconds. Remove lid and fluff with fork. So fresh and pretty . The salad only needs a light, lemony vinaigrette to pull it all together. Serve warm or chilled. 5. Place in a saucepan, add about 1/2 inch of water, and bring to a boil. Your salads are always so pretty too! Home » Recipes » Vegan Quinoa Salad with Asparagus and Peas. I love how you’ve brightened it all up with a lemon dressing, plus that feta must give it a wonderful salty element. Well done. This salad combines sautéed asparagus with quinoa, peppery arugula, sweet cherry tomatoes and crunchy pecans. Your Spring days sound so perfect. Drain and pat dry. The combination of asparagus, arugula and feta sounds absolutely delicious. In a large bowl whisk together the oil, vinegar, salt and pepper. Quinoa is a millenary Peruvian food that despite its high nutritional power has been ignored by a great part of the population during most of its existence. Pour the olive oil and wine vinegar into the salad and toss. ★☆ This salad looks so light and flavorful and healthy! Add olive oil to large skillet over medium heat. Add vegetables to quinoa and toss to combine. The signs are everywhere – birds chirping up a storm early in the morning, gorgeous flowers blooming everywhere and crates of asparagus at the market. Asparagus, Tomato & Feta Salad. In large bowl, combine the cooked quinoa, asparagus, sundried tomatoes and … This Asparagus & Feta Quinoa Salad was one of the first quinoa … Pour 1 cup of hot broth over quinoa and add seasoning packet. Well I am all for lush green plants growing everywhere, so I bet that is lovely in LA right now! Oh, this looks good! Rinse in cold water. Whisk lemon juice, zest, garlic, salt and pepper together. We did not getting anywhere near the amount of rain predicted but the little bit that we did get really made a difference after 3 years of no rain. Add asparagus and 1/4 cup water. With kale, quinoa, asparagus, and tomatoes, this recipe is packed with plenty of nutrition and flavor. In a medium pot over high heat, bring the quinoa, garlic, water and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. https://littlespicejar.com/summer-tomato-and-cucumber-quinoa-salad Your email address will not be published. A touch of salty feta cheese and a bit of red onion are added to the mix. Roast in the oven for 10-15 minutes, until tender.

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