Quinoa Salad with Asparagus, Sundried Tomatoes, Olives & Pine Nuts

• Vegan
• Gluten free

• Produce

  • 1 large bunch Asparagus
  • 2 tbsp Basil, fresh
  • 1 clove Garlic
  • 2 tbsp Oregano, fresh
  • 3/4 cup Red onion
  • 2 tbsp Reserved oil from sundried tomatoes
  • 1/2 cup Sundried tomatoes

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup Lemon juice, freshly squeezed

• Pasta & Grains

  • 1 1/2 cups Quinoa

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

Found on vegangela.com

Description

Ingredients

• 1½ cups uncooked quinoa
• 3 cups vegetable broth
• 1 large bunch asparagus, stalks cut off and cut into ½ pieces
• ½ cup chopped sundried tomatoes packed in oil (about 8 sundried tomatoes), plus 2 tbsp oil (reserved to use in dressing)
• ½ cup pitted Kalamata olives
• ¾ cup red onion, finely chopped
• ¼ cup toasted pine nuts
• 1 clove garlic, minced
• 2 tbsp reserved oil from sundried tomatoes
• ¼ cup freshly squeezed lemon juice
• 2 tbsp fresh oregano, chopped
• 2 tbsp fresh basil, chopped
• Sea salt and freshly ground black pepper

Directions

• Place the quinoa in a fine mesh strainer and rinse thoroughly with cool water for at least 2 minutes; drain.
• In a medium saucepan, bring the broth and quinoa to a boil over medium-high heat. Reduce the heat to the lowest setting, cover and cook for 15 minutes.
• Remove the saucepan from the heat and let the mixture stand, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.
• Steam the asparagus for 2 minutes, or until tender-crisp. Transfer the asparagus to a colander and rinse under ice-cold water to stop the cooking process. Drain thoroughly and set aside.
• In a large bowl, whisk together the dressing ingredients in a large bowl. When cool, add the quinoa, asparagus, sundried tomatoes, olives and onions, and toss gently to combine. Top with toasted pine nuts and serve.