Quinoa And Asparagus Salad Food

CRUNCHY LEMON QUINOA AND ASPARAGUS BOWL

Steps:

• Fill a saucepan halfway with water; bring to a boil. Add asparagus and cook uncovered until tender but still crispy, 2 to 3 minutes. Drain in a colander and rinse with cold water to stop the cooking process.
• Heat coconut oil in a large skillet over medium heat. Add the onion and garlic; cook until onion is translucent, about 5 minutes. Stir in cooked quinoa, vegetable stock, and turmeric; cook until flavors combine, 5 to 6 minutes. Stir in blanched asparagus, nutritional yeast, and lemon juice; cook and stir, 3 to 4 minutes.

QUINOA AND ASPARAGUS SALAD

Steps:

• Combine the quinoa with 2 cups water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes. If you'd like a more tender grain, add 1/2 cup additional water and continue to simmer until the water is absorbed. Allow to cool to room temperature.
• Meanwhile, scrape the bottom halves of the asparagus spears if need be. If fresh and tender, you can skip this step. Cut the asparagus into 1- to 2-inch pieces.
• Place the asparagus in a skillet with just enough water to keep the bottom moist. Cover and steam over medium heat just until bright green and tender-crisp.
• Transfer the asparagus to a colander and rinse with water until it's at room temperature.
• Combine with the quinoa and asparagus with the remaining ingredients in a serving bowl and mix well. Let stand for a few minutes, then serve. Pass around extra wedges of lime, if you'd like.

QUINOA AND ASPARAGUS SALAD

Steps:

• Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
• Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
• Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.

QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES

Steps:

• For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
• For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
• Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
• Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.

QUINOA, ASPARAGUS, AND FETA SALAD

Steps:

• Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
• Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
• Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

QUINOA AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE

Steps:

• Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.
• Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.
• Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.
• Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion. Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.
• Whisk together lemon juice with honey and 3/4 teaspoon kosher (1/2 teaspoon fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.
• Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.
• Spoon quinoa onto salad plates, and top with a tangle of asparagus and scallion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.

GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OLIVE VINAIGRETTE

Steps:

• Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half.
• Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
• Black Olive Vinaigrette: Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.

QUINOA WITH ASPARAGUS AND PRESERVED LEMON DRESSING

Steps:

• Fill a pot fitted with a steamer basket with enough water to cover the bottom of the pot without touching the basket; bring to a boil. Prepare an ice-water bath; set aside. Place asparagus in steamer basket; cover and cook until asparagus is barely tender, but still crisp, about 10 minutes. Transfer asparagus to water bath until cool; drain and set aside.
• Heat olive oil in a large skillet over high heat. Add onion and cook, stirring, about 2 minutes. Add quinoa and cook, stirring constantly, about 5 minutes. Add 2 cups water and salt; bring to a boil. Reduce heat and cover skillet; let simmer for 5 minutes. Remove skillet from heat and let stand, covered, for 15 minutes.
• Transfer quinoa to a serving platter. Add asparagus and toss to combine. Drizzle with dressing and sprinkle with pine nuts and basil, garnish with chopped preserved lemons. Serve hot or at room temperature.

QUINOA AND ASPARAGUS

Steps:

• Melt butter in 12-inch skillet over medium heat. Cook onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in quinoa. Cook and stir 1 minute.
• Pour 1 cup of hot broth over quinoa and add seasoning packet. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Reduce heat to medium-low and cover. Cook 15 to 20 minutes longer, adding broth 1 cup at a time and stirring frequently, until liquid is absorbed; remove from heat. Stir in remaining ingredients.
• *For softer grains increase broth and cooking time.

ASPARAGUS, AVOCADO & QUINOA TABBOULEH

Steps:

• Cook the quinoa following pack instructions, then leave to cool. Bring a pan of water to the boil, add the soya beans and cook for 2 mins, then add the asparagus tips and cook for 1 min more. Drain everything and leave to cool.
• Meanwhile, mix the yogurt with the paprika, garlic and most of the lemon zest. Season and chill.
• Using a vegetable peeler, slice the asparagus stalks into thin ribbons (you won't be able to do the whole stalk as it will get too thin, but these pieces are perfect for soup.) Keep in iced water until ready so they curl.
• On a large platter, combine the quinoa, cooked soya beans and asparagus tips, cucumber, spring onions, herbs and avocado. Drain the asparagus ribbons and add them too. Whisk together the lime and lemon juices, agave syrup, rapeseed oil and some seasoning, then pour over the salad and gently toss to mix. Serve with the yogurt alongside, topped with the remaining lemon zest.

QUINOA SALAD WITH ASPARAGUS, DATES, AND ORANGE

Steps:

• To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; sauté 2 minutes.
• Add quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil.
• Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed.
• Transfer quinoa mixture to a large bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to combine.
• To prepare dressing, combine juice and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk. Pour dressing over salad; toss gently to coat.
• Sprinkle with chopped mint. Garnish with mint sprigs, if desired. Serve at room temperature.

ASPARAGUS QUINOA SALAD

Steps:

• Put the quinoa in a strainer and rinse it for a minute or two under running water. Put the water and a pinch of salt in a medium saucepan over high heat and bring to a boil. Stir in the quinoa, lower the heat to medium-low, cover, and cook over medium-low heat for 20 minutes, or until soft. (When it's done, the quinoa seeds will have little wisps spiraling off of them-this is the germ separating from the seed.) Drain the quinoa in a strainer.
• While the quinoa is cooking, break off and discard the tough ends of the asparagus and cut the asparagus into 1-inch pieces. Place in a saucepan, add about 1/2 inch of water, and bring to a boil. Cover and cook over medium-low heat for 3 to 4 minutes, or until barely tender. (Alternatively, if you have a microwave, place the asparagus in a microwave-safe bowl. Add a few tablespoons of water, cover with plastic wrap or wax paper, and microwave on high heat for 3 to 4 minutes, or until barely tender.) Drain the asparagus and place it under cold running water for 1 minute to cool it down.
• Cut the kalamata olives into thin slices. Cut the tomato in half, scrape the seeds out of the tomato with a small tool or your finger, and chop into 1/2-inch pieces. Finely grate 1 teaspoon of the lemon peel. Be careful to only grate the yellow part; the white pith underneath is bitter. Squeeze 3 tablespoons of juice from the lemon.
• Place the quinoa in a bowl with the asparagus, kalamata olives, tomato, and lemon zest and stir until combined. Whisk together the lemon juice and olive oil and pour over the quinoa mixture. Stir well and season with salt and pepper. Serve topped with the feta cheese.
• bargain shopper
• Grains such as quinoa, bulgur wheat, and rice are available prepackaged in most grocery stores. But you can save a substantial amount of money by purchasing them from the bulk food section at a natural food store. For that matter, many supermarkets now have bulk food sections, too.

ROASTED STRAWBERRY AND ASPARAGUS QUINOA SALAD

Steps:

• Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
• Toss the strawberries and asparagus in the balsamic vinegar, olive oil, salt and pepper.
• Roast the strawberries and asparagus in a preheated 400F/200C oven until caramelized, about 10-20 minutes.
• Assemble the salad.
• Mix the juices left in the roasting pan with the garlic, honey and mustard in a small bowl.
• Pour the dressing onto the salad and toss to coat.

ASPARAGUS AND BABY ARTICHOKE QUINOA SALAD

Steps:

• Peel the leaves from the artichokes until you get to the paler tender inner leaves. Cut the top third off and discard and cut the artichoke in half.
• Heat the oil in a pan.
• Add the artichoke hearts and saute until tender, about 6-8 minutes.
• Add the quinoa and broth, bring to a boil, reduce the heat and simmer, covered, until the quinoa is tender, about 15-20 minutes.
• Mix everything and serve