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Spring Break Quinoa and Asparagus Salad (GF, Vegan Option)
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
servings
Calories
276
kcal
Author
Lauren Goslin
Ingredients
SALAD:
1
c.
quinoa
uncooked
1
T.
coconut oil
melted
½
lb.
asparagus
pencil-sized
¼
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
½
t.
maple syrup
¼
t.
herbs de Provence
could also use dried oregano or basil
salt and pepper
to taste
Instructions
Preheat the oven to 400 degrees.
Cook your quinoa according to package directions.
Toss the asparagus spears with coconut oil and some salt and pepper.
Spread them out on a parchment paper-lined baking sheet.
Bake for 15-18 minutes.
In a large bowl, mix the dressing ingredients (lemon juice, oil, mustard, maple syrup, and spices).
Once the quinoa is cooked and cooled, toss it with the dressing, olives, herbs, and pumpkin seeds.
After the asparagus has roasted, cut the spears into one-inch pieces and toss together with the rest of the salad.
Top with some crumbled goat cheese, if desired, and serve!
Notes
Nutrition facts are based on using three tablespoons of pumpkin seeds and no goat cheese. WW points (new system): 7
Nutrition
Serving:
1
|
Calories:
276
kcal
|
Carbohydrates:
31.7
g
|
Protein:
9.1
g
|
Fat:
13.6
g
|
Saturated Fat:
4.5
g
|
Polyunsaturated Fat:
9.1
g
|
Sodium:
95
mg
|
Fiber:
5
g
|
Sugar:
1.3
g