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

Shaved Asparagus, Arugula Quinoa Salad with Lemon Poppy seed Dressing | Vegan + GF | Vanilla And Bean

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

Texture, flavor and oh so satisfying. Make ahead for weekday lunches, picnic or potlucks. This recipe is vegetairan, vegan and easily gluten free.

Prep Time 10

Total Time 10

Servings Servings

Calories 341kcal

Author Traci York

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