Roasted Asparagus, Red Pepper and Quinoa Salad

Roasted Asparagus, Red Pepper and Quinoa SaladSpring and asparagus are here again and a light roasting of asparagus with red pepper really brings out the flavor of the vegetables. I topped the salad with avocado for a richer flavor and served it on a bed of spinach. The salad can also be served on it’s own as a side dish.

Roasted Asparagus, Red Pepper and Quinoa Salad

  • 1 cup prepared quinoa cooked according to package directions and cooled
  • one avocado
  • raw spinach

Prepare quinoa according to package directions. Cool.

  • 2 green onions, chopped
  • 1/2 bunch asparagus, cut into 1 inch pieces
  • 1 red pepper, cut into 1 inch pieces
  • 3 tablespoons olive oil
  • sea salt and pepper to taste

Prepare green onions, asparagus and red pepper and mix with olive oil, salt and pepper in a 9×13 roasting pan. ┬áRoast in a 350 degree oven for 10 minutes.

Dressing – Mix together:

  • 3 tablespoons olive oil
  • juice of one small lemon
  • sea salt and pepper to taste
  • garlic clove, minced

In a medium sized bowl mix the prepared quinoa and roasted vegetables. And dressing and mix to combine. Serve on a bed of raw spinach with avocado. Serves 4.

Source: Jackie Mack, Lingonberry Lane

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