Asparagus Quinoa Salad Recipe Is the Side Dish for Easter (High-Fiber, High-Protein) by 30Seconds Food
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"A big, bright, beautiful green salad for the weekend ahead!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®." Our asparagus quinoa bacon spinach salad is perfect in every way! We have lots of greens that are all in season here shortly, with added quinoa to create a heartier, nutty appeal. Just a bit of crumbled bacon for some fun. And finished with a tangy super-delicious homemade dressing." Rachel says you’re going to want to make this high-protein and high-fiber salad all throughout spring and summer.
Here is your shopping list for this gluten-free recipe: quinoa, bacon, asparagus, green beans, vinegar, olive oil, Dijon mustard, black pepper, sea salt, fresh parsley and baby spinach.
Here are some pro cooking tips from Rachel:
- Cook your quinoa according to the package directions. Be sure to rinse it first for the best results, and 2/3 cup dry quinoa equals about 2 cups cooked quinoa. Allow it to drain and cool before adding it to your salad.
- Cook your chopped bacon in a large skillet over medium-high heat until crisp, stirring occasionally. Remove bacon from the pan with a slotted spoon, and set aside to drain on paper towels.
Serve this healthy, refreshing asparagus salad as a side dish for dinner or as a light lunch. This salad is perfect for Easter dinner. Be sure to read about the health benefits of fiber, the health benefits of protein and the health benefits of vegetables.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Ingredients
- 2 cups cooked and cooled quinoa
- 4 strips nitrate-free bacon, cooked and crumbled
- 1 bunch or 2 cups young asparagus, ends trimmed
- 1 cup fresh green beans, trimmed and cut into 1 1/2-inch pieces
- 4 tablespoons apple cider vinegar or red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/2 cup fresh parsley leaves, chopped
- 6 cups baby spinach (6 huge handfuls)
Here's how to make it:
- In a large saucepan fitted with a steamer basket, bring an inch of water to a boil. Place trimmed beans into the basket, cover and cook for 3 minutes then add in asparagus and continue to cook for 2 minutes more. Cool vegetables quickly in an ice bath immediately after steaming to keep them bright green and tender-crisp, then allow to drain fully.
- In a small bowl, add the olive oil, vinegar, Dijon mustard, black pepper, sea salt and chopped parsley to create the dressing. Whisk together really well.
- In a large salad bowl, add the steamed veggies and raw spinach. Add the cooked bacon and quinoa. Pour your dressing over the salad and stir and gently toss to coat everything well. Divide mixture among plates and serve.
Recipe and photo courtesy of Clean Food Crush®.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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