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
Contributed By:
Cathy Vogt
Professional Natural Foods Chef & Board Certified Healthy Coach
Ingredients
Recipe Description:
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.
Salad
3
cups
quinoa, red or ivory, washed and well drained
(510
g)
41⁄2
cups
vegetable stock or water
(1.1
L)
1
teaspoon
thyme, dried
(1
g)
1
teaspoon
salt
(6
g)
1
teaspoon
turmeric
(2
g)
11⁄2
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)
1⁄2
cup
feta cheese, crumbled (optional)
(75
g)
Dressing
1⁄2
cup
olive oil
(120
mL)
1⁄2
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:
- 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.
- 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.
- Turn off heat and let rest for 10 minutes with the cover on.
- 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.
- For the dressing, place all of the ingredients into a jar. Cover jar tightly with lid and shake vigorously to combine.
- 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.
- 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.
Directions
Tips
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