Herb, Vegetable + Quinoa Salad

MEAL TYPE: Entree, Salad, Side Dish

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 4 SERVINGS

Featuring quinoa, poppy and sunflower seeds, this spring salad is packed with great sources of protein, fiber and trace minerals. To adapt to the seasons, replace the fresh asparagus, radishes and cabbage with tomatoes, cucumber and corn for the summer, and roasted vegetables like sweet potato and turnips to warm up in the cooler months. Turn this dish into the perfect breakfast by adding an egg on top .Recipe courtesy of Lauren Chandler, barre3’s culinary wellness expert.

INGREDIENTS

1 cup quinoa

1 bunch asparagus, tough ends removed and thinly sliced on the diagonal

5 medium red radishes, sliced into half moons

3 green onions, white and green parts, thinly sliced

1 cup thinly sliced green cabbage

1 large avocado, diced

1 cup chopped fresh herbs (such as parsley, basil, chives, cilantro, dill, tarragon, mint)

¼ cup toasted sunflower seeds

2 Tbs. poppy seeds (or sesame seeds)

3 Tbs. extra virgin olive oil

1 Tbs. + 1 tsp. red wine vinegar (or apple cider vinegar)

1 tsp. honey

Sea salt + freshly ground black pepper to taste

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INSTRUCTIONS

Rinse the quinoa in a sieve, then transfer to a medium pot over medium heat. Stir continuously with a wooden spoon until the quinoa is dry and fragrant, about 3-4 minutes, then add 1 ¾ cups of water. Bring to a boil, cover and reduce the heat to low and simmer for 10 minutes.
Mix in asparagus, cover again and cook until the asparagus is just tender and the water is absorbed, about 8-10 minutes. Transfer the quinoa and asparagus to a baking sheet and distribute in an even layer to cool.
Place all of the vegetables, herbs and seeds in a large bowl. Once the quinoa is cool, transfer it to the bowl and gently toss all of the ingredients with the oil, vinegar and honey to combine, adding salt and pepper to taste.

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