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Quinoa and Asparagus Salad

58 Minutes Total time 40 Minutes Prep time 18 Minutes Cook Time 250 Calories 6 Servings



  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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