Name: Quinoa Salad With Avocado, Asparagus and Sun Dried Tomatoes
Prep time: 17 min
Cook time: 28 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 cup asparagus; 1 avocado; 1 garlic clove; 0.5 teaspoon honey; 0.5 juice of lemon; 2 tablespoons olive oil; 1 cup quinoa; 0.5 teaspoon salt; 1 teaspoon herb seasoning; 2 shallots; 0.5 cup sun tomatoes

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Quinoa Salad With Avocado, Asparagus and Sun Dried Tomatoes Recipe — Recipes Zone

Method

6 steps · 45 min

01
Rinse the Quinoa
Rinse the quinoa under cold running water for a minute or two. This washes away saponin, which can leave a bitter taste in the finished dish.
02
Cook the Quinoa
Transfer the rinsed quinoa to a pot or rice cooker. Add 2 cups of water and 1/2 teaspoon of salt. Cover the pot, bring it to a boil, then lower the heat and cook for 15 minutes, or until all the water has been absorbed and the quinoa is fluffy.
03
Cook the Asparagus
In a separate pot, bring water to a boil. Add the asparagus and simmer for 5–8 minutes, until it's tender-crisp but still has a slight bite.
04
Cool and Chop Vegetables
Once cooked, let the quinoa and asparagus cool down to room temperature. While they cool, chop the avocado, sun-dried tomatoes, and shallots into bite-sized pieces.
05
Whisk the Dressing
In a small bowl, whisk together the dressing ingredients: 1/2 juice of lemon, 2 tablespoons olive oil, 1 minced garlic clove, 1 teaspoon herb seasoning, and 1/2 teaspoon honey, plus a pinch of salt. Whisk until it's emulsified and slightly thickened.
06
Combine and Dress
In a large bowl, combine the cooled quinoa, chopped avocado, asparagus, sun-dried tomatoes, and shallots. Pour the dressing over everything and mix gently until all the ingredients are evenly coated and glistening.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	718kcal	36%
Fat	35g	50%
Carbohydrate	90g	35%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens0 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Celery	May contain
Mustard	May contain
Sulphites

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About this recipe

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Method

Rinse the Quinoa

Cook the Quinoa

Cook the Asparagus

Cool and Chop Vegetables

Whisk the Dressing

Combine and Dress

Nutrition

Allergens

Reviews

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