Spring is a time for fresh, vibrant ingredients, and this quinoa and asparagus salad is the perfect way to highlight the best flavors of the season. Quinoa is a great source of protein and fiber, and paired with roasted asparagus, cherry tomatoes, and a zesty lemon dressing, this salad is both healthy and delicious.
Plus, it’s completely alpha-gal friendly, so it’s safe for those with a mammalian meat allergy to enjoy.
Here’s to overcoming alpha-gal because we are more than conquerors in Christ and He is our healer!
Alpha-Gal Friendly Quinoa and Asparagus Salad
Serves 4-6
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh chives
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions:
- Preheat the oven to 425°F.
- In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the broth is absorbed.
- Meanwhile, toss the asparagus with 1 tbsp of olive oil and spread out on a baking sheet. Roast in the preheated oven for 12-15 minutes, or until tender and lightly browned.
- In a large bowl, combine the cooked quinoa, roasted asparagus, cherry tomatoes, parsley, mint, and chives.
- In a small bowl, whisk together the remaining 3 tbsp of olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss well to combine.
- Serve the salad immediately, or store it in the refrigerator for up to 3 days.