Jul
18

Veggie Quinoa Salad

by

1 cup quinoa, rinsed
2 cups vegetable stock
1/2 large red bell pepper, diced
1/2 red onion, diced
1/4 cup chopped basil
1 pound roasted asparagus*, cut in 1” pieces

Simple Balsamic Vinaigrette
1/4 cup extra virgin olive oil
4 tablespoons balsamic vinegar
Salt and freshly ground pepper, to taste

Add quinoa and stock to rice cooker and cook according to rice cooker directions. After quinoa is cooked, add to large bowl and let cool. Next, add bell pepper, onion and basil and mix thoroughly. Then, add the asparagus and gently fold into the quinoa. After the salad is well mixed, pour in vinaigrette. Chill for at least 2 hours.

*Roasted Asparagus: Preheat oven to 425F. Prepare asparagus by rinsing it and cutting off the bottoms (maybe 2 inches). Drizzle with olive oil and sprinkle on 1 1/2 teaspoons kosher salt and 3/4 teaspoon freshly cracked pepper and gently toss asparagus with your hands to make sure each piece is coated with oil, salt and pepper. Roast for 12 minutes. Let the asparagus cool in the roasting pan at least 30 minutes before cutting it and adding to the salad.

Makes 8 servings

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