AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, Salad, Vegan, Vegetarian, VeggiesDifficultyBeginnerFull of fresh, detoxifying veggies, this flavorful grain & veggie salad will optimize your digestion and and tickle your tastebuds!
Prepare quinoa and set aside. If cooking from scratch, toss in 2 sprigs of rosemary to allow the flavor to infuse into the quinoa.
I used the Whole Food's 365 Quinoa Blend!
Blanche the asparagus:
Rinse asparagus. Break off the bottom tough, woody section of each stalk. Cut each stalk into 4-6 pieces, slicing on the diagonal.
Bring pot of water to a boil. Add asparagus. Allow to sit for 30-60 seconds, until bright green. Then drain immediately to preserve the crunchy texture! Add to quinoa.
Add sliced tomatoes, olives, and chopped arugula.
Mince remaining rosemary and add to pilaf.
Add olive oil & lemon juice, salt & pepper. Add additional amounts of these seasonings to taste.
Serve with a drizzle of olive oil!
Ingredients
Directions
Prepare quinoa and set aside. If cooking from scratch, toss in 2 sprigs of rosemary to allow the flavor to infuse into the quinoa.
I used the Whole Food's 365 Quinoa Blend!
Blanche the asparagus:
Rinse asparagus. Break off the bottom tough, woody section of each stalk. Cut each stalk into 4-6 pieces, slicing on the diagonal.
Bring pot of water to a boil. Add asparagus. Allow to sit for 30-60 seconds, until bright green. Then drain immediately to preserve the crunchy texture! Add to quinoa.
Add sliced tomatoes, olives, and chopped arugula.
Mince remaining rosemary and add to pilaf.
Add olive oil & lemon juice, salt & pepper. Add additional amounts of these seasonings to taste.
Serve with a drizzle of olive oil!
