Here’s a yummy Gentle Gourmet asperagus and quinoa salad recipe :
- 1 bunch of asparagus, trimmed
- 1 cup quinoa
- 2 cups vegetable broth
- Zest and juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
- Preheat your oven to 425°F (220°C).
- Place the trimmed asparagus on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper to taste. Toss to coat the asparagus evenly.
- Roast the asparagus in the preheated oven for about 12-15 minutes until they are tender and slightly charred. Remove from the oven and set aside.
- While the asparagus is roasting, rinse the quinoa under cold water to remove any bitterness. In a medium-sized saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
- In a small bowl, whisk together the lemon zest, lemon juice, minced garlic, remaining olive oil, salt, and pepper.
- In a large mixing bowl, combine the cooked quinoa, roasted asparagus, and the lemon dressing. Toss gently to coat all the ingredients.
- Taste and adjust the seasoning if needed.
- Garnish the salad with fresh parsley or basil.
- Serve the roasted asparagus and lemon quinoa salad warm or chilled as a refreshing spring dish.
Enjoy the vibrant flavors of this seasonal vegan asparagus recipe !