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Spring Break Quinoa and Asparagus Salad (GF, Vegan Option)

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 276 kcal
Author Lauren Goslin

Ingredients

  • SALAD:
  • 1 c. quinoa uncooked
  • 1 T. coconut oil melted
  • 1/2 lb. asparagus pencil-sized
  • 1/4 c. Kalamata olives about 10, chopped
  • 2 T. fresh mint chopped
  • 1 T. parsley chopped
  • 2 T. goat cheese crumbled (optional)
  • handful raw pumpkin seeds
  • DRESSING:
  • 2 T. lemon juice
  • 1 T. extra virgin olive oil
  • 1 t. Dijon mustard
  • 1/2 t. maple syrup
  • 1/4 t. herbs de Provence could also use dried oregano or basil
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 400 degrees.
  2. Cook your quinoa according to package directions.
  3. Toss the asparagus spears with coconut oil and some salt and pepper.
  4. Spread them out on a parchment paper-lined baking sheet.
  5. Bake for 15-18 minutes.
  6. In a large bowl, mix the dressing ingredients (lemon juice, oil, mustard, maple syrup, and spices).
  7. Once the quinoa is cooked and cooled, toss it with the dressing, olives, herbs, and pumpkin seeds.
  8. After the asparagus has roasted, cut the spears into one-inch pieces and toss together with the rest of the salad.
  9. Top with some crumbled goat cheese, if desired, and serve!

Recipe Notes

Nutrition facts are based on using three tablespoons of pumpkin seeds and no goat cheese. WW points (new system): 7

Nutrition Facts
Spring Break Quinoa and Asparagus Salad (GF, Vegan Option)
Amount Per Serving (1 g)
Calories 276 Calories from Fat 122
% Daily Value*
Total Fat 13.6g 21%
Saturated Fat 4.5g 23%
Polyunsaturated Fat 9.1g
Sodium 95mg 4%
Total Carbohydrates 31.7g 11%
Dietary Fiber 5g 20%
Sugars 1.3g
Protein 9.1g 18%
* Percent Daily Values are based on a 2000 calorie diet.