Roasted Strawberry and Asparagus Quinoa Salad

• Vegetarian
• Gluten free

• Produce

  • 1/2 lb Asparagus
  • 1 cup Chickpeas
  • 1 clove Garlic
  • 1 cup Strawberries

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tsp Honey
  • 1 tsp Mustard

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 handful Pecans

• Dairy

  • 1/4 cup Feta

• Liquids

  • 2 cups Water

Found on closetcooking.com

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup strawberries (sliced)
• 1/2 pound asparagus (cut into bite sized pieces)
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 cup chickpeas
• 1/4 cup feta (crumbled)
• 1 handful pecans (chopped)
• 1 clove garlic (chopped)
• 1 teaspoon honey
• 1 teaspoon mustard

Directions

• Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
• Toss the strawberries and asparagus in the balsamic vinegar, olive oil, salt and pepper.
• Roast the strawberries and asparagus in a preheated 400F/200C oven until caramelized, about 10-20 minutes.
• Assemble the salad.
• Mix the juices left in the roasting pan with the garlic, honey and mustard in a small bowl.
• Pour the dressing onto the salad and toss to coat.