Quinoa and Asparagus Salad

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Total Time (minutes)
40
Difficulty
2
Servings
6
Ingredients
11
Total Prep Time: 40 minutes
Calories Per Serving: 250
Nutrients

Nutrition Facts

Serving Size 292g

Amount per serving
Calories 250 Calories from fat: 110
% Daily Value*
Fat 12 g 18 %
Saturated 2.5 g 13 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 7 g %
Cholesterol 5 mg 2 %
Sodium 320 mg 13 %
Potassium 570 mg 16 %
Carbohydrate 30 g 10 %
Fiber 5 g 20 %
Sugars 8 g
Protein 9 g
Vitamin A 90 %
Vitamin C 45 %
Calcium 10 %
Iron 20 %
Vitamin E 15 %
Vitamin K 120 %
Thiamin 20 %
Riboflavin 20 %
Niacin 15 %
Vitamin B6 15 %
Folate 40 %
Phosphorus 25 %
Magnesium 20 %
Zinc 10 %
Manganese 40 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Ingredients

  • 1 cup quinoa, thoroughly rinsed with cold water 
  • 2 cups low-sodium chicken broth or vegetable broth 
  • 1 teaspoon olive oil 
  • 1 pound DOLE® Asparagus, trimmed and cut diagonally into 2-inch pieces 
  • 3 DOLE Green Onions, diagonally sliced 
  • 2 DOLE Radishes, trimmed and sliced 
  • 2 cups (6 oz.) DOLE Strawberries, hulled and sliced 
  • 1/3 cup feta cheese, crumbled 
  • 3 tablespoons julienned fresh mint 
  • Honey-Lemon Vinaigrette (see recipe below) 
  • 1 pkg. (9 oz.) DOLE Hearts of Romaine

Directions

  1. Combine quinoa and broth in saucepan. Over high heat, bring to a boil, reduce heat to low; cover and simmer 15 minutes, until quinoa is tender. Cool. Place in large serving bowl.
  2. Heat olive oil in skillet over high heat. Cook asparagus for 3 minutes, until tender-crisp, stir occasionally. Combine asparagus, green onions, radishes, strawberries, feta cheese and mint with the quinoa. Toss with Honey-Lemon Vinaigrette. Arrange DOLE Hearts of Romaine on a serving platter and top with asparagus-quinoa mixture in center.

Honey-Lemon Vinaigrette: Combine 3 tablespoons lemon juice, 1 tablespoon honey, 1 tablespoon grated lemon peel, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper in a small bowl. Whisk in 3 tablespoons olive oil.

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Quinoa and Asparagus Salad Mini GH LOGO Prep Time:40 minutes Cook time:40 minutes Serves: 6
Nutrition facts: 250 Calories, 12 grams fat
Ingredients: 1 cup quinoa, thoroughly rinsed with cold water , 2 cups low-sodium chicken broth or vegetable broth , 1 teaspoon olive oil , 1 pound DOLE® Asparagus, trimmed and cut diagonally into 2-inch pieces , 3 DOLE Green Onions, diagonally sliced , 2 DOLE Radishes, trimmed and sliced , 2 cups (6 oz.) DOLE Strawberries, hulled and sliced , 1/3 cup feta cheese, crumbled , 3 tablespoons julienned fresh mint , Honey-Lemon Vinaigrette (see recipe below) , 1 pkg. (9 oz.) DOLE Hearts of Romaine, Directions:Combine quinoa and broth in saucepan. Over high heat, bring to a boil, reduce heat to low; cover and simmer 15 minutes, until quinoa is tender. Cool. Place in large serving bowl.Heat olive oil in skillet over high heat. Cook asparagus for 3 minutes, until tender-crisp, stir occasionally. Combine asparagus, green onions, radishes, strawberries, feta cheese and mint with the quinoa. Toss with Honey-Lemon Vinaigrette. Arrange DOLE Hearts of Romaine on a serving platter and top with asparagus-quinoa mixture in center.Honey-Lemon Vinaigrette: Combine 3 tablespoons lemon juice, 1 tablespoon honey, 1 tablespoon grated lemon peel, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper in a small bowl. Whisk in 3 tablespoons olive oil.