Quinoa Asparagus Salad with Lemon Caper Dressing

Makes: 
10 - 12 servings
Utensil: 
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
3 Qt./2.8 L Perforated Basket
Mega Skillet Limited Edition
large mixing bowl
Rate Recipe: 
Contributed By: 
Cathy Vogt
Professional Natural Foods Chef & Board Certified Healthy Coach

A light vegetarian and gluten free entrée or serve as a side salad.

Visit the Mega Skillet Limited Edition product section of this site for more recipes.

Ingredients

Salad
3
cups
quinoa, red or ivory, washed and well drained
(510
g)
412
cups
vegetable stock or water
(1.1
L)
1
teaspoon
thyme, dried
(1
g)
1
teaspoon
salt
(6
g)
1
teaspoon
turmeric
(2
g)
112
pounds
(2 bunches) fresh asparagus, trimmed and cut on diagonal in 1-inch pieces
(680
g)
1
medium
red onion, strung, use Cone #2
4
stalks
celery, trimmed and sliced thinly on diagonal
1
cup
fresh parsley leaves, chopped
(60
g)
12
cup
feta cheese, crumbled (optional)
(75
g)

Dressing

12
cup
olive oil
(120
mL)
12
cup
lemon juice, fresh
(120
mL)
1
tablespoon
Dijon mustard
(16
g)
3
cloves
garlic, minced
2
tablespoons
capers, rinsed and chopped
(17
g)
1
cup
fresh parsley leaves, chopped
(60
g)
salt and fresh ground pepper to taste

Directions

  1. Preheat Mega Skillet on medium heat. When several drops of water sprinkled on skillet skitter and dissipate, approximately 5 - 7 minutes, add quinoa. Toast for approximately 5 - 8 minutes, stirring occasionally. Quinoa will get dry and smell nutty.
  2. Pour vegetable stock or water into skillet. Add thyme, salt and turmeric. Stir to combine, cover and cook. When Vapo-Valve™ begins to click, reduce heat to low and cook for 20 minutes or until liquid is evaporated.
  3. Turn off heat and let rest for 10 minutes with the cover on.
  4. Place fresh asparagus in sauce pan; cover and place on stove top with temperature set on medium heat. When Vapo-Valve™ clicks, reduce heat to low and cook for 4 - 6 minutes or until asparagus is tender. Rinse asparagus with cold water to stop cooking.
  5. For the dressing, place all of the ingredients into a jar. Cover jar tightly with lid and shake vigorously to combine.
  6. When quinoa is done cooking, transfer to a large bowl. Add asparagus, red onion, celery and parsley, stir to combine. Pour dressing over quinoa salad right before serving, taste and adjust seasonings as needed.
  7. Serve chilled with a sprinkling of feta cheese on top, if desired.

Tips

  • Substitute asparagus for fresh green beans.
  • Add in halved cherry or grape tomatoes.
  • Grain salads absorb a lot of dressing. Tossing dressing with salad right before serving gives salad the freshest flavor and helps it to remain moist.
Nutritional Information per Serving
Calories: 
268
Total Fat: 
12g
Saturated Fat: 
2g
Cholesterol: 
0mg
Sodium: 
820mg
Total Carbs: 
34g
Dietary Fiber: 
5g
Sugar: 
2g
Protein: 
8g
Analysis based on 12 servings and excluding feta cheese
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