Spring Fling

Asparagus is a spring vegetable that is high in fiber and packed with vitamins and minerals like vitamins A, C, E, and K, as well as folate and iron.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Spring Fling

Cooking Method: Grilling, Sauteeing Cuisine: International Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1400

Best Season: Spring

Ingredients

Servings

• 1 cup Quinoa
• 1 bunch Asparagus
• 1 cup Cherry tomatoes
• 1 small Red onion
• 2 tablespoon Fresh mint leaves
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Cook quinoa according to package instructions. Set aside.
2. Trim the ends of asparagus and cut into bite-sized pieces. Blanch in boiling water for 2 minutes, then transfer to ice water to cool. Drain and set aside.
3. Halve the cherry tomatoes and thinly slice the red onion.
4. In a large bowl, combine cooked quinoa, asparagus, cherry tomatoes, red onion, mint leaves, lemon juice, olive oil, salt, and black pepper. Toss well to combine.
5. Let the salad rest for 5 minutes before serving. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 50g17%

Sugars 10g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.