Domaine de Brocfontaine

Gentle Gourmet
Institut de la cuisine et la pâtisserie végétales, au Domaine de Brocfontaine

Domaine de Brocfontaine

Roasted Asparagus and Lemon Quinoa Salad

Here’s a yummy Gentle Gourmet asperagus and quinoa salad recipe :

Ingredients:

  • 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)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. 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.
  3. 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.
  4. 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.
  5. In a small bowl, whisk together the lemon zest, lemon juice, minced garlic, remaining olive oil, salt, and pepper.
  6. In a large mixing bowl, combine the cooked quinoa, roasted asparagus, and the lemon dressing. Toss gently to coat all the ingredients.
  7. Taste and adjust the seasoning if needed.
  8. Garnish the salad with fresh parsley or basil.
  9. 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 !

One Comment

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