Asparagus Salad with Vinaigrette

Asparagus Salad with Vinaigrette
Serving Size
1/2 cup
Servings
4
Prep Time
10 min
Cook Time
30 min
Directions
  1. Whisk together vinaigrette ingredients (balsamic vinegar, olive oil, dried tarragon, honey, Dijon mustard, black pepper and garlic) and set aside.
  2. Place quinoa in a 2-quart sauce pan. Add the water and lemon juice and bring to a boil. Lower heat, cover, and cook for 15-20 minutes. Remove from heat and let stand, covered.
  3. In the meantime, trim off a few inches of the asparagus stems and discard. Thinly slice the asparagus into 1/8- to 1/6-inch rounds and add to the quinoa with the shallots and almonds.
  4. Pour some of the vinaigrette over the mixture and toss to coat.

Nutrition Information

Sodium 20 mg
Protein 4 g
Fiber 3 g
Fat 9 g
Carbs 10 g
Calories 120