Youthful & Vibrant Lifestyle 50+ Program
Y & V LIFESTYLE HEALTHY RECIPES
Roasted Asparagus and Quinoa Salad
Serves 6
Ingredients:
1&1/2 cups of water
1/4 teaspoon salt
1 cup quinoa
1 bunch asparagus (about 1 pound) trimmed
2 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese
1/4 cup fresh basil leaves, stacked, rolled and thinly sliced crosswise
1/4 cup chopped kalamata olives or 2 tablespoons capers, rinsed and drained
10 small grape tomatoes
1. In a medium saucepan, bring water and salt to boil. Meanwhile, wash quinoa well, using three changes of water. Drain in a fine mesh sieve. Stir into boiling water. Return to boil, reduce heat and simmer, covered, until water is completely absorbed, 15 – 20 minutes.
2. Preheat oven to 400 degrees. Cut most of the asparagus into 2 inch segments (leave a few whole if you like). Place on a roasting rack and drizzle with 1 tablespoon olive oil. Toss to coat. Sprinkle with salt and coarse black pepper. Roast for 10 to 15 minutes (depending on thickness), stirring once, until just tender.
3. Stir lemon juice and remaining olive oil into quinoa. Add roasted asparagus, feta cheese, basil, and olives or capers, and toss gently to mix. Scatter tomatoes on top. Serve warm or chilled. Enjoy!
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