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12 Healthy Lunch Ideas | anutritionisteats.com

Roasted Asparagus & Red Pepper Quinoa Salad


Ingredients

Scale
  • 1 lb asparagus
  • 1 cup quinoa
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 cup olive oil plus 1 Tbsp
  • 1 Tbsp dijon mustard
  • 1 shallot
  • salt & pepper
  • 1 cup chopped roasted red pepper
  • 215 oz cans garbanzo beans
  • 1 cup sliced green onion
  • 1 cup chopped parsley

Instructions

  1. Roast asparagus: preheat oven to 425 degrees.
  2. Remove tough bottoms of asparagus and cut into 1 inch pieces. (You should have about 2 cups.)
  3. Drizzle with 1 Tbsp of olive oil and cook for about 10 minutes, until golden brown.
  4. Prepare quinoa: Rinse quinoa in fine mesh strainer.
  5. Add quinoa and 2 cups water to small pan.
  6. Stir, season with salt and bring to a boil.
  7. Lower heat, cover and cook for about 15 minutes.
  8. Prepare vinaigrette: while quinoa is cooking, whisk together lemon juice, olive oil, dijon, mustard, shallot and salt & pepper.
  9. Remove quinoa from heat and let sit for 5 minutes.
  10. Fluff with a fork and toss with vinaigrette.
  11. Drain and rinse garbanzo beans.
  12. When quinoa is cool, toss with remaining ingredients. Chill for at least 3 hours or overnight.


Nutrition

  • Calories: 409
  • Sugar: 4
  • Fat: 20 grams
  • Carbohydrates: 46 grams
  • Fiber: 10
  • Protein: 12