A full life in moderation.

Asparagus and Red Quinoa Salad

This one comes from my parents in Santa Fe, NM:

“Here is a new one we tried last night. Bon Appetite gave a list on ingredients for ways to prepare “different” asparagus dishes but no measurements.  We had to guess on how much of each and so we wrote down the quantity of each ingredient as we prepared it.  The red quinoa is really good.  It is the first time we have tried it. It would easily serve 4-6 people, as we had some left over. We used smoked sea salt, which added to the depth of flavor. One other thing, I try a small slice of each radish to make sure it is not hot.  Just my thing, as I do not like a “hot” radish, and it can over power a dish.  When you make this dish I would recommend doing the same.”

3/4 cup organic red quinoa and 1 1/2 cup water.  Cook according to package directions and then let cool while preparing the other ingredients
10 Oz of Asparagus, sliced thin in the diagonal
4 Radishes, sliced thin
1 Green onion, sliced thin
1/3 cup chopped cilantro
1/3 cup  toasted chopped walnuts

1/4 cup extra virgin olive oil
4 tsp. of lemon juice
Salt and pepper to taste


Mix vegetables and the cooked, cooled quinoa in a large bowl
Stir in dressing
Chill for a least one hour to let flavors meld



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