Plus, because quinoa … Otherwise, quinoa can sometimes taste dirty and gritty. Bring up to a boil, reduce the heat to low, cover with a lid and cook for 15 minutes until the grains are tender and the stock absorbed. | Privacy Policy. We made it! If you don’t like orzo, don’t let that stop you. Love your recipes! https://tastykitchen.com/recipes/salads/tofu-asparagus-quinoa-salad Quinoa is a perfect choice for a snack you can consider really healthy. I am a classically trained chef and professional photographer. This quinoa salad keeps things very simple, highlighting this nutty grain in tandem with lots of delicious fresh asparagus. Toss cooked quinoa with olive oil, lemon juice, asparagus, radishes, cilantro and almonds. Quinoa has such a delightfully nutty taste and fluffy texture, it pairs so well with most vegetables, nuts, fruits, and all sorts of herbs and spices. As an Amazon Associate I earn from qualifying purchases. This salad is best when made 2-4 hours in advance. I do not do oil. Because of the types of ingredients in asparagus salad, dress the salad in advance, and refrigerated until ready to serve. Pass around extra wedges of lime, if you’d like. Combine with the quinoa and asparagus with the remaining ingredients in a serving bowl and mix well. Like these homemade mixed quinoa crackers. So today I’m combining two of my truest loves and bringing you this quinoa salad with vegetables and lemon vinaigrette; it’s the perfect vegan spring salad! To make the Asparagus Lemon Vegan Pasta Salad, simply cook your pasta of choice in salted boiling water. Stir in asparagus. For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Once it’s rinsed, drain the water and transfer it to a saucepot. Once the quinoa has cooled down, you can add the vegetables, top it with the dressing, and return to the refrigerator for another hour to allow the flavors to marinate and the salad to cool. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Cook and stir 1 minute. Cut the asparagus into 1- to 2-inch pieces. Rinse quinoa in a fine mesh strainer and place into a medium pot. Place the asparagus in a skillet with just enough water to keep the bottom moist. Let stand for a few minutes, then serve. Fluff with fork, remove from heat, and let sit covered for 5 minutes. Move the pan from the heat and remove … I will make again each time I can get my hands on more asparagus. (<

2020 asparagus, quinoa salad vegan