Appetizers / Soups / Salads

Red Quinoa Salad with Honey Walnut Balsamic Vinaigrette is for Salad.

Red Quinoa Salad with Honey Walnut Balsamic Vinaigrette takes 20 minutes to prepare.

Red Quinoa Salad with Honey Walnut Balsamic Vinaigrette takes 30 minutes to cook.

Red Quinoa Salad with Honey Walnut Balsamic Vinaigrette makes 8 servings.

The ingredients for Red Quinoa Salad with Honey Walnut Balsamic Vinaigrette are:

Ingredients
? Arugula ? 4-6 cups
? 1 cup of dried mission figs, diced - soak in 1 T of good balsamic vinegar & a drizzle of honey while prepping the rest of the salad ingredients
? 1.5-2 cups of walnut pieces, toasted
? 1 bunch of fresh asparagus, tough ends trimmed
? 3 large red beets, tops trimmed off, peeled and sliced into 1/4" slices
? 2 cups of red quinoa, uncooked
? 4 cups of chicken broth
? 2-3 T olive oil
? ? tsp sea salt
? ? tsp fresh ground black pepper
? Honey Walnut Balsamic Vinaigrette (recipe follows)



Honey Walnut Balsamic Vinaigrette

1/4 cup good quality balsamic vinegar
1/4 tsp sea salt
1/2 tsp fresh ground black pepper
1/4 cup honey
1/4 cup walnut oil

Combine vinegar, honey, salt & pepper in bowl...slowly drizzle in walnut oil while whisking continuously to emulsify into the other ingredients

Here is how you make Red Quinoa Salad with Honey Walnut Balsamic Vinaigrette:

If you have a rice cooker, cook the quinoa just like you would rice: 1 part quinoa to 2 parts liquid. If you do not have rice cooker, place quinoa and water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). You will know that the quinoa is done when the spiral-like germ has separated. While the quinoa is cooking, toss the beet slices and asparagus in a few tablespoons of good olive oil, sprinkle 1/2 tsp sea salt and 1/2 tsp of fresh ground black pepper and toss lightly. Grill over medium heat until the beet slices are fork-tender and the asparagus are bright green and tender-crisp. Once cool enough to handle, chop the beets into a dice and the asparagus into 1/4" sections. At this time, combine the balsamic-marinated figs, the beets and the asparagus. Once the quinoa has finished cooking, fluff with a fork and combine with the figs, beets and asparagus. For serving, divide arugula amongst the plates - approximately 1 cup of greens per plate. Top with 1 cup of quinoa mix and dress with 1-2 T of the honey walnut balsamic vinaigrette.Number of Servings: 8Recipe submitted by SparkPeople user RACERXGIRL.

The nutritional information for Red Quinoa Salad with Honey Walnut Balsamic Vinaigrette is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 572.2

• Total Fat: 33.9 g
• Cholesterol: 0.0 mg
• Sodium: 382.7 mg
• Total Carbs: 59.2 g
• Dietary Fiber: 10.1 g
• Protein: 14.4 g

The dietary needs meet for Red Quinoa Salad with Honey Walnut Balsamic Vinaigrette is Gluten Free