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.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 2-4 | Prep Time: 10 min | Cook Time: 15 min | Ready in: 30 min

Ingredients

• 2 cups filtered water
• 1 cup quinoa, rinsed
• 2 cups cooked navy beans
• 2 cups fresh asparagus cut into 1 inch pieces
• 2 scallions, sliced
• 1/2 cup fresh basil leaves, cut into chiffonade
• 1/2 cup toasted pine nuts
• 2 Tbsp olive oil
• 1/2 cup lemon juice
• 2 Tbsp lemon zest
• 1/2 tsp sea salt or to taste

Instructions

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.