Quinoa Salad with Asparagus, Sundried Tomatoes, Olives & Pine Nuts from Veganangela

Go Vegangela! Go Vegangela! Go Vegangela!

I might be making this once a week for the rest of the summer–or at least as long as the asparagus is SO beautiful. Have you noticed? Seriously.

Image courtesy of Paul / FreeDigitalPhotos.net

Image courtesy of Paul / FreeDigitalPhotos.net

Quinoa Salad with Asparagus, Sundried Tomatoes, Olives & Pine Nuts

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Serves: 8

Ingredients
  • 1½ cups uncooked quinoa
  • 3 cups vegetable broth
  • 1 large bunch asparagus, stalks cut off and cut into ½” pieces
  • ½ cup chopped sundried tomatoes packed in oil (about 8 sundried tomatoes), plus 2 tbsp oil (reserved to use in dressing)
  • ½ cup pitted Kalamata olives
  • ¾ cup red onion, finely chopped
  • ¼ cup tbsp toasted pine nuts
Dressing
  • 1 clove garlic, minced
  • 2 tbsp reserved oil from sundried tomatoes
  • ¼ cup freshly squeezed lemon juice
  • 2 tbsp fresh oregano, chopped
  • 2 tbsp fresh basil, chopped
  • Sea salt and freshly ground black pepper
Instructions
  1. Place the quinoa in a fine mesh strainer and rinse thoroughly with cool water for at least 2 minutes; drain.
  2. In a medium saucepan, bring the broth and quinoa to a boil over medium-high heat.Reduce the heat to the lowest setting, cover and cook for 15 minutes.
  3. Remove the saucepan from the heat and let the mixture stand, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.
  4. Steam the asparagus for 2 minutes, or until tender-crisp. Transfer the asparagus to a colander and rinse under ice-cold water to stop the cooking process. Drain thoroughly and set aside.
  5. In a large bowl, whisk together the dressing ingredients in a large bowl. When cool cool, add the quinoa, asparagus, sundried tomatoes and olives, and toss gently to combine. Top with toasted pine nuts and serve.

 Original post, here.

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