Shaved Asparagus, Arugula Quinoa Salad with Lemon-Dijon Poppy Seed Dressing

Texture, flavor and oh so nourishing; Shaved Asparagus, Arugula Quinoa Salad with Lemon-Dijon Poppy Seed Dressing . Make ahead for weekday lunches, picnic or potlucks. Vegan + Gluten Free Disclosure: This post is sponsored by Bob’s Red Mill. 

Taxes are done. One less thing to think about until next year. Rob and I don’t typically procrastinate, but with taxes, it seems like a push every year.

Now that they’re behind us, there’s plenty reason to celebrate.

But we’ve also another reason to celebrate. Earth Day is Friday. It’s a movement that began in the 1970’s by John McConnell as a way to bring about environmental awareness. It focuses on educational and actionable activities anyone can participate in, in order for people to get involved and become aware of impacts the now 7.3 billion (other estimates at 7.8), and growing exponentially, humans are having on the planet.

Earth Day has been influential in getting laws passed such as The Clean Air Act and Endangered Species Act, among others here in the U.S. This year, in New York, President Barack Obama and President Xi Jinping of China will sign the Paris Climate Agreement as a show of unity as the two countries continue working together on the pressing issues of climate change. In addition, over 150 other governments will be signing on, as well at the United Nations on the same day.

The good news about this is it will most likely bring the Paris deal to fruition prior to the 2020 deadline which means quicker action on a reduction of CO2 emissions. I remain hopeful, but skeptical, that our country will have the political will to see the agreement through due to the divisiveness on the issue.

One activity I’ve planned for Earth Day is planting herbs in the garden that are free of neonectinoids. I called two nurseries and asked if their plants have been treated. One told me I’d have to call each grower that provides plants to this particular nursery to find out. In other words, they didn’t know.

The next one I called said they are very concerned about the issue and require their growers to sign a document stating that they do not use this class of chemicals on their plants. I appreciate their foresight and action on this matter. They will be getting my business.

Maryland just partially banned neonectinoids, the first state to do so at the consumer level. It’s time to call my representatives.

“They are essentially planting gardens that become killing fields for pollinators” ~beekeeper Bonnie Raindrop

For me, beyond planting herbs, trees, working with an environmental organization and making conscious choices in order to live lighter on the planet, Earth Day is a time to reflect on the services Earth provides.

Feeling gratitude for clean air and shelter for me, my family and wild things trees provide, water purification, natural recycling, seed distribution and planting, medicinal plants, pollination, food, adventure, or solace in the songs of birds, just to name a few. We depend on and are connected to natural systems even if it seems we could go about our daily lives without them. We cannot.

This Earth Day, I hope you’ll join in celebrating the day or weekend by volunteering with a local organization, finding local food, choosing organic, getting involved whether talking with your elected officials, your nursery about neonics, store produce manager about bringing more organics in, taking a walk to appreciate our beautiful Mother Earth, or learning new ways to reduce our collective impact on the environment. Use Earth Day Network as a resource to find local events. Each one of us can make a difference.

In celebration of Earth Day, I’ve partnered with Bob’s Red Mill to share this vibrant Shaved Asparagus, Arugula Quinoa Salad with Lemon-Dijon Poppy Seed Dressing. Inspired by Liz’s Shaved Asparagus Salad a few weeks ago, when I spied watermelon radish and asparagus at our Co-Op, arugula from the farm and was brainstorming recipes using Bob’s quinoa, it was a no brainer. You’re going to love it.

Be sure to check out Bob’s Red Mill on Facebook, Instagram and Twitter for even more deliciousness!

I’d love to hear your plans for Earth Day, or as I call it, Earth Weekend! Does your community hold special events?

Print Recipe

5 from 1 vote

Shaved Asparagus, Arugula Quinoa Salad with Lemon-Dijon Poppy Seed Dressing

Texture, flavor and oh so nourishing. Make ahead for weekday lunches, picnic or potlucks. Vegan + Gluten Free

Prep Time10 mins

Total Time10 mins

Servings: 5 Servings

Calories: 341kcal

Author: Traci York | Vanilla And Bean

Ingredients

For the Salad:

• 2 C Cooked Quinoa I use Bob's Red Mill (see note), 380g
• 1 C Shaved Asparagus with tips trimmed, 226g
• 1 C Chopped Arugula, 28g
• 6 Slices Watermelon or Breakfast Radish sliced thin and cut into wedges, 95g
• 1/4 C Hulled Sunflower Seeds, 50g

For the Dressing: (makes 1/2 C or 82g)

• 1/4 C High Quality Olive Oil, 46g
• 2 Tbs Lemon Juice fresh squeezed
• 2 tsp Dijon Mustard
• 2 tsp Poppy Seeds
• 1/8 tsp Salt

Instructions

• In a large mixing bowl, toss quinoa, shaved asparagus + tips, arugula, sunflower seeds and watermelon radish together.
• In a small jar, mix the olive oil, lemon juice, mustard, poppy seeds and salt. Shake well.
• Toss salad and dressing, adding a few Tbs of dressing at a time until desired taste is reached. Add a few grinds of fresh pepper and adjust to taste.

Notes

To Cook Quinoa: Rinse quinoa under running water. Add 2/3 C (122g) quinoa and 1 1/3 C (336g) water to a small sauce pot. Bring to a boil, reduce heat to low. Cook for 10 minutes. Remove from heat and let set, covered, for 5-7 minutes.

Nutrition is provided as an estimate and courtesy. If this information is important to you, please verify it independently.

Calories: 341kcal | Carbohydrates: 45g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 92mg | Potassium: 632mg | Fiber: 5g | Sugar: 23g | Vitamin A: 2250IU | Vitamin C: 32mg | Calcium: 71mg | Iron: 3mg

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