Lemon Quinoa, Asparagus and White Bean Salad
Quinoa is a nutritional powerhouse! It is high in protein, a good source of vitamins, and gluten free. I love to use it in salads filled with veggies in order to create a balanced meal to keep me energized. The recipe I am sharing with you today is perfect for Spring because it includes asparagus which is the best this time of the year. Not only does this salad contain protein in the form of quinoa, but also beans. It makes a nice main dish salad, and keeps well, so it is also perfect for packed lunches.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool. When quinoa is cool, combine with the beans, asparagus, basil, scallions, and pine nuts. Whisk together olive oil, lemon juice, lemon zest, and sea salt. Toss dressing with salad, and chill.
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- Allergen Friendly
- Heart Healthy
- Side Dish