This salad can be served as a side or entire meal since the quinoa in it is packed with protein. Pine nuts can be swapped for slivered almonds. Shaved parmesan can be omitted to make it vegan. If you go that route, try adding sun-dried tomatoes for some extra flavor.
Ingredients
- 1 bunch asparagus
- 2 cloves garlic
- 1 onion
- 2 cups vegetable broth
- 1 cup quinoa
- 1/2 cup pine nuts or slivered almonds
- 1/3 cup olive oil, plus 2 tablespoons
- Zest and juice of 1 lemon
- Salt/pepper
- Arugula
- Parmesan, shaved
Preparation
• Break or cut off the ends of the asparagus stalks. Chop remaining asparagus into inch-long pieces. Mince garlic cloves and chop the onion. While you are doing this, bring 2 cups of vegetable broth/1 cup of quinoa to a boil. Once it begins to boil, slow it down to a simmer until liquid is absorbed and quinoa is fluffy.
• Toast pine nuts in a pan on low heat while continuously shaking pan to avoid burning. As soon as you notice the slightest darkening of color, remove from pan and set aside.
• Warm 2 tablespoons olive oil in the pan, then add half of the minced garlic. After stirring for a minute, add onions and continue stirring until onions are translucent. Finally add the asparagus and stir continuously until asparagus is cooked perfectly. I like to test one of the thicker parts to make sure it’s cooked right before removing from heat.
• Whisk together zest and juice of the lemon, remaining garlic, olive oil, salt and pepper to taste.
• Combine all ingredients, tossing the dressing with the arugula, quinoa, asparagus and onions, pine nuts and shaved parmesan.
