This dish makes an excellent starter or side dish to grilled meats.
|1 cup||quinoa||180 g|
|2 cups||water||500 mL|
|20||asparagus, average size||400 g|
|2||radishes, thinly sliced||30 g|
|2||green onions/scallions, minced|
|1/2 cup||baby spinach||9 g|
|4 tbsp||fresh mint, coarsely chopped||12 g|
|1/4 cup||extra virgin olive oil||65 mL|
|3 tbsp||lemon juice, freshly squeezed||1 lemon|
|60 g||feta cheese, light, crumbled|
|1/3 cup||pecans||30 g|
|ground pepper to taste [optional]|
Before you start
You may serve this salad warm or at room temperature.
- Prepare the asparagus and blanch them about 10 min in a pot of boiling salted water. Make sure you cook them al dente.
- Take the asparagus out of the pot using tongs or a slotted spoon because the spears are too delicate to be drained directly in a colander. Rinse the asparagus in cold water to stop the cooking and fix the colour. Set aside.
- Cook the quinoa in the water.
- Put the radish, green onions, spinach, and mint in a salad bowl. Pour the oil and lemon juice in a small bowl, add salt and pepper, then beat using a fork until the mixture is well emulsified.
- Cut the asparagus into bite-size pieces, then add them to the salad bowl. Add quinoa. Pour the vinaigrette over the salad then toss well. Add the feta cheese and pecans, adjust the seasoning, then serve.
Nutrition Facts Table
per 1 Serving (270g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¼||servings|
|Grain Products :||1 ¾||servings|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Niacin, Pantothenic Acid, Selenium, Vitamin B6, Vitamin C
- Good source of :
- Copper, Fibre, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Zinc
- Excellent source of :
- Folacin, Iron, Magnesium, Manganese, Vitamin E, Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||½|