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Warm Quinoa and Asparagus Salad
Contributed by: Kyle Trent
1 cup uncooked quinoa
1 1/2 cups water or broth
2 cloves garlic
1 bunch asparagus
1 cup diced strawberries
1 cup peas
1 cup fresh parsley, roughly chopped
3 TBS lemon juice
1/2 tsp. extra virgin olive oil
1/2 TBS organic maple syrup
Fresh pepper and sea salt, to taste
Rinse quinoa. Add 1 1/2 cups water or broth to quinoa in medium pot and bring to a low boil. Reduce heat and cover. Cook for 15 minutes or until liquid is absorbed. Fluff and let stand for 5 minutes.
Slice leek into rounds. Sauté leek and garlic for 5 minutes. Season to taste. Break off rough bottom ends of asparagus and discard. Slice remaining asparagus into 1-inch pieces. Add asparagus in with leek and cook until tender but crisp. Stir in strawberries, peas and parsley. Heat for a few minutes, then remove from heat.
Combine lemon juice, olive oil, maple syrup and salt to make dressing. Add to skillet mixture and cooked quinoa. Season to taste.
(This recipe was contributed as part of a "Cook of the Week" feature.)