Toasted Quinoa and Asparagus Salad
Fresh orange flavour is absorbed into the quinoa while cooking to give a perfect balance of flavour with the asparagus and pepper. Serve it up with your favourite roast chicken or pork.
Makes 6 servings.
2 tbsp (25 mL) extra virgin olive oil
4 green onions, chopped
3 cloves garlic, minced
1 cup (250 mL) quinoa, rinsed
2 cups (500 mL) Florida orange juice
1 cup (250 mL) chopped fresh asparagus
1 small orange bell pepper, chopped
1/4 cup (50 mL) chopped fresh basil
Salt and pepper
In large deep nonstick skillet heat oil over medium heat and cook onions and garlic for 3 minutes or until softened and fragrant. Add quinoa and toast, stirring for about 3 minutes or until fragrant and beginning to hear quinoa popping. Add orange juice and bring to boil. Cover and reduce heat to low; simmer for 15 minutes.
Stir in asparagus and pepper; cover and cook for about 10 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes. Using fork, fluff quinoa and place in large bowl. Let cool slightly and stir in basil. Season to taste with salt and pepper.
Tip: Make this salad ahead and then add a splash of seasoned rice vinegar to it for a cold version of this tasty salad.
Per 1 serving (1/4 recipe)
pour 1 portion (1/4 recette)
Amount % Daily Value
Teneur % valeur quotidienne
Calories / Calories 200
Fat / Lipides 7 g 11 %
Saturated / saturés 1 g
+ Trans / trans 0 g 5 %
Cholesterol / Cholestérol 0 mg
Sodium / Sodium 200 mg 8 %
Carbohydrate / Glucides 31 g 10 %
Fibre / Fibres 3 g 12 %
Sugars / Sucres 10 g
Protein / Protéines 6 g
Vitamin A / Vitamine A 6 %
Vitamin C / Vitamine C 80 %
Calcium / Calcium 4 %
Iron / Fer 15 %