serves 4
If you’ve never tried quinoa, this is the salad to make if you want a tasty treat. Nutty, flavorful, and loaded with nutrients, quinoa is a delicious and underappreciated grain that shines when enhanced with this light lemony dressing, complemented by roasted asparagus.
1 cup quinoa, thoroughly rinsed
2 cups water
Salt
1 bunch thin asparagus, cut into
2-inch pieces
¼ cup extra-virgin olive oil
Freshly ground black pepper
Juice of 1 lemon
1 (16-ounce) can white beans, drained
and rinsed
1 (6-ounce) jar roasted red bell peppers,
drained and cut into ¼ by 2-inch strips
½ cup thinly sliced celery
2 tablespoons minced scallions
Salad greens, for serving
2 tablespoons chopped fresh parsley
or basil
Preheat the oven to 425°F. Combine the quinoa with the water in a saucepan and bring to a boil. Salt the water, reduce the heat to low, and simmer for 15 minutes, until all the liquid is absorbed. Drain well and place in a bowl. Set aside to cool.
Arrange the asparagus on a lightly oiled baking pan and drizzle with 1 tablespoon of the olive oil. Season to taste with salt and pepper. Roast until tender, about 8 minutes.
In a large bowl, combine the remaining 3 tablespoons olive oil, the lemon juice, and salt and pepper. Add the white beans, roasted red peppers, celery, and scallions, along with the roasted asparagus and cooked quinoa. Toss gently to combine. Serve on salad greens, garnished with the parsley.
