We eat a lot of salads in our home. Almost every day, I grab a big bowl and throw in leftovers from the night before and add greens, olive oil, and balsamic vinegar, and that’s my lunch.

 

This quinoa salad is perfect for lunch or dinner. Serve it on its own, or add chicken or salmon to the dish if you want to increase the protein. 

 

Yield 4 servings 

 

1½ cups quinoa 

1½ cups asparagus, sliced into 1-inch pieces

2 Tbsp + ½ cup olive oil 

1 shallot, minced

1 clove garlic, minced

2 Tbsp fresh lemon juice

1 Tbsp champagne vinegar

1 Tbsp dijon mustard

Salt and pepper

1 cup fresh basil, chiffonade

1 small cucumber, seeded and sliced thin into half moons

1 cup grape tomatoes, sliced into eighths

5 green onions, whites and tender green parts, sliced thin 

½ cup parmesan, shaved into thin slices

 

In a pot, cook the quinoa to package directions. Once it is tender, let it stand for a few minutes covered. Fluff with a fork. 

 

In a sauté pan, heat 2 Tbsp oil over medium-high heat. Add the asparagus and sauté, stirring often until it just begins to become tender, about 2 - 3 minutes. Transfer the asparagus to a plate and let cool. 

 

To make the dressing, whisk together the shallot, garlic, lemon juice, vinegar, mustard, and ½ cup oil in a small bowl. Season with salt and pepper to taste.

 

In a large bowl, add the quinoa, asparagus, basil, cucumber, tomatoes, onions, and parmesan cheese. Toss the salad, then drizzle half of the dressing and toss again. Add more dressing if it is too dry. Season with salt and pepper to taste, and serve. 

 

Just Salt It, and enjoy!