Low in fat and high in plant protein, this flavorful quinoa salad is great for both dinner and lunch! This salad gets better with time, so it is a perfect meal prep recipe!
Prep: 10 min
Cook: 10 min
Yields: 2-4 servings
½ cup quinoa
1 cup cold water
½ lb asparagus, steamed
½ cup parsley, finely chopped
2 green onions, finely chopped
1 garlic clove, minced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon Himalayan pink salt
½ teaspoon black pepper
Rinse the quinoa under running water for at least 30 seconds. Place the quinoa in a saucepan and add 1 cup of cold water. Bring to a boil over medium high heat, then decrease the heat a bit, cover the pan and simmer for 12 minutes. Remove the lid and fluff the quinoa with a fork. Let it cool completely.
Place trimmed asparagus in a skillet add enough boiling water to cover it by about ½ inch. Simmer for 3 minutes. Drain the cooked asparagus and place in a large bowl of ice water. Take out and cut into 1 inch peaces.
Place the cooked asparagus, cooked quinoa, parsley, green onions, garlic, olive oil, lemon juice, salt and pepper in a large mixing bowl. Toss gently to combine. Serve with a lemon wedge and enjoy!