Vegan Roasted Asparagus Quinoa Salad

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Vegan Roasted Asparagus Quinoa Salad

 

1 cup quinoa, regular or red, thoroughly rinsed

2 cups water

1 bunch asparagus, trimmed and cut into 2-inch pieces

1/4 cup extra-virgin olive oil

juice of 1 lemon

salt and freshly ground black pepper

1 16 ounce can white beans, drained and rinsed

1 roasted red bell pepper, cut into 1/4-inch x 2-inch strips

1/2 cup celery, thinly sliced

2 tablespoons minced scallions

salad greens, to serve

2 tablespoons chopped fresh parsley or basil, for garnish

 

Preheat the oven to 425 degrees.

Combine the quinoa with the water in a saucepan and bring to boil. Salt the

water, reduce the heat to low, and simmer 10 to 15 minutes or until all liquid

is absorbed. Drain well and place in a large bowl. Set aside to cool.

Arrange the asparagus on a light oiled baking pan and drizzle with 1 tablespoon

of the olive oil. Season to taste with salt and pepper. Roast until tender,

about 10 minutes.

In a separate bowl, combine the remaining olive oil, lemon juice, and salt and

pepper. Add the white beans, roasted pepper, celery, and scallions, along with

the roasted asparagus and cooked quinoa. Toss gently to combine. Serve on salad

greens garnished with parsley. Serves 4.