Asparagus, Strawberry and Quinoa Salad with White Balsamic Dressing
Today, I present you my take on a quinoa, asparagus and strawberry salad that can be eaten hot, warm, cold, at room temperature, for lunch or dinner. However and whenever you like really. It can be eaten right when it's made, taken to a pot luck or picnic (whenever that’s possible again), made ahead and refrigerated for the next day, it's delicious either way and hubby (aka asparagus loather) approved.
Asparagus are lightly sauteed with shallots and sea salt and deglazed with white balsamic vinegar until tender but still crisp, then tossed with herbamare seasoned black & white quinoa and topped with lemon juice, more white balsamic vinegar, a drizzle of extra virgin olive oil to keep things nice and fluffy, some chopped fresh mint and parsley, chopped walnuts and fresh strawberries. Spring perfection in a bowl.
This dish is well balanced in that it contains all the essential macronutrients; carbohydrates, protein and fat and a ton of fiber and essential mictronutrients.
Quinoa is a pseudo-grain, a seed that’s used as a grain. It’s naturally gluten free, and contains all 9 essential amino acids making it one of the plant kindgdom’s complete sources of protein. It's nutty delicious and loaded with all sorts of good for you vitamins and minerals.
Asparagus, a spring jewel, is an excellent source of fiber, vitamin K, folate, selenium and B complex vitamins among other vitamins and minerals. It has many potent health benefits; it's a natural diuretic, helps regulate kidney function, helps eliminate toxins from the liver, has powerful antioxidant and anti-inflammatory benefits, and more.
The fresh raw strawberries add a good dose vitamin C and freshness and the walnuts add another dimension of crunch and texture with an excellent dose of omega 3 fatty acids.
The point is, it’s nutritious. Delicious. Satisfying. Simple, yet impressive enough to wow guests at a dinner party.
Asparagus, Strawberry & Quinoa Salad with White Balsamic Dressing
Author Nissrine Boufawaz @ HolisticNiss.com
- Time 30 minutes
- Difficulty Easy
- Servings 4
- Diet vegan, gluten free
- Category Main Courses
Ingredients:
- 1 C (180g) Quinoa, uncooked (I used 1/2 white and 1/2 black)
- 1 + 1/4 C Filtered Water
- 1/4 Tsp Herbamare or Fine Sea Salt
- 225 G Baby Asparagus, tough ends trimmed (about 25 spears)
- 1 Shallot, finely diced
- 1 Clove Garlic, crushed
- 2 Tsp Extra Virgin Olive Oil, divided
- 2 Tbsp White Balsamic Vinegar, divided
- 1/2 Lemon, juiced
- Handful Fresh Mint, leaves only, roughly chopped
- Handful Fresh Parsley, leaves only, roughly chopped
- Handful of Walnuts, toasted, coarsely chopped
- 1 C Fresh Ripe Strawberries (about 12-15 medium sized, 3-4 per serving, hulled and sliced lengthwise)
Method:
- Soak and rinse quinoa thoroughly with a fine mesh strainer. You can soak the quinoa overnight with an acidic medium like a drop of lemon juice or apple cider vinegar or simply soak it for about 15 minutes before rinsing it and letting it drip dry in a fine mesh strainer.
- Add quinoa to a dry pot and toast it on medium low heat until all the seeds are dry and slightly puffy. Be careful not to overtoast or burn the quinoa.
- Add 1 + 1/14 cup of filtered water, increase heat to medium high and bring to a boil. Add in herbamare or fine sea salt and stir to distribute throughout.
- Reduce heat to low, cover and simmer about 15 minutes or until all the water has been absorbed and the quinoa is cooked and fluffy. DO NOT open or stir the quinoa and be careful not to overcook it or it will turn into a mushy mess.
- Meanwhile, add a teaspoon of extra virgin olive oil to a wok or deep pan over medium heat until it starts to spread. Add in shallots and sautée on low heat until softened about 4-5 minutes. Add in crushed garlic and sautée an additional minute or 2 until fragrant.
- Slice the asparagus into small pieces on the diagonal and set aside the tips. Add in the sliced asparagus stems to the shallots and garlic and sautée for 5 minute. Deglaze with 1 tablespoon of the white balsamic vinegar and add in the tips as they will cook faster than the stems. Remove from heat when the asparagus is tender but still crisp.
- Toss cooked quinoa with asparagus mixture, add the juice of half a lemon, additional tablespoon of white balsamic vinegar, additional teaspoon of extra virgin olive oil, chopped fresh herbs and toss to mix well.
- Transfer the salad to serving bowls or dishes. Top with sliced strawberries and chopped walnuts and serve immediately. Otherwise, you can refrigerate the salad and serve it cold.
- Do not wash, slice and add the strawberries until you are ready to serve the salad.
