Serves: 6-8
Ingredients
- 1-1/2 cups- Quinoa, red or ivory, washed well and drained
- 3 cups- water
- Pinch sea salt
- 1 #- Asparagus, roasted or steamed and cut into small dice
- ½ cup- red onion, minced
- ½ cup- celery, minced
- ½ cup- Parsley leaves, fresh, chopped
Dressing
- ¼ cup- extra virgin olive oil
- ¼ cup- lemon juice, fresh
- 1 tsp.- Dijon mustard or dry mustard
- 1 clove- garlic, pressed
- 1 Tbsp.- capers, rinsed, chopped
- Sea salt & fresh ground pepper
Method
- Place quinoa and water in a saucepot with pinch of salt, bring to a boil, stir, turn down to a simmer, cover and cook for about 18 minutes until all of the water has been absorbed. Let rest for 10 minutes undisturbed.
- In a small jar place all of the dressing ingredients, cover jar with tight fitting lid and shake vigorously to combine, set aside.
- When quinoa is done place in a large bowl and fluff with a fork, add asparagus, red onion, celery and parsley, stir in gently.
- Pour dressing over quinoa and vegetables and toss to combine.
- Serve as is or on a bed of greens- garnish with minced kalamata olives if desired.