Quinoa Asparagus Salad with Zucchini and Baby Spinach
Enjoy this light and refreshing quinoa asparagus salad made with hydrating and detoxifying green vegetables and the superfood quinoa! Perfect for lunch or a side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 cups 1x
Ingredients
Scale
- 1 cup dry quinoa, rinsed
- 1 bunch of asparagus
- 1 large zucchini, chopped
- 4 cups baby spinach
- 2 garlic cloves, chopped
- 2 large shallots
- 2 tablespoons olive oil
- Juice from half lemon
- 1/2 cup pine nuts
- 1/2 teaspoon fine sea salt
- OPTIONAL: 1/2 cup goat cheese or a crumbled plant-based cheese
Instructions
- Cook quinoa according to directions on package.
- In a small pan, add pine nuts and cook over the stove on medium heat, mixing frequently. Taosting the pine nuts take about 2 to 5 minutes. Watch them closely to ensure they don’t burn. When you start to see them browning immediately remove from the pan.
- In a large skillet, heat olive oil for 3 minutes over medium heat.
- Add shallots and sauté on medium heat for 5 minutes. Add garlic to pan and allow to sauté for one minute.
- Add zucchini and asparagus. Add a 1/4 teaspoon salt to pan. Sauté for 7 minutes until vegetables have softened but are still green. Turn off heat and add baby spinach. Mix until wilted.
- In a large bowl, combine 2 cups of cooked quinoa and vegetable mixture. Add juice from half a lemon and salt and pepper to taste. Add pine nuts and optional cheese.