Vegetarian

Asparagus and Quinoa Salad takes several minutes to prepare.

Asparagus and Quinoa Salad takes 35 minutes to cook.

Asparagus and Quinoa Salad makes 4 servings.

The ingredients for Asparagus and Quinoa Salad are:

2 large eggs
1/2 cup quinoa or millet
1.5 cups water
15 asparagus spears (cut into 1-inch pieces)
1 clove garlic (minced)
Juice of 1 lemon
1/4 cup extra virgin olive oil
3/4 teaspoon sea salt
Fresh chives (chopped = about 1/2 cup)
1 cup garbanzo beans (rinsed)
Black pepper to taste

Here is how you make Asparagus and Quinoa Salad:

1. Hard boil the eggs: Prepare a bowl of ice water to transfer the eggs once they've cooked. Place the eggs into a saucepan and cover with about 1/2-inch cool water. Bring to a boil, then turn off the heat and cover for 7-8 minutes. Transfer the eggs to the ice water.2. Place the quinoa or millet in a saucepan with 1.5 cups water. Bring to a rapid boil, then place lid on top and reduce heat to low. Lightly simmer for 15-20 minutes, until the water is gone. Remove from heat and fluff with fork. Place the quinoa or millet in a large serving bowl to cool slightly.3. To cook asparagus and garbanzo beans, bring a pot of water to boil. Add in the asparagus and beans. Cooke for 2-3 minutes. Drain and rinse with cool water to prevent further cooking. Should still have a little crunch. Add the asparagus, beans, and chives to the cooked quinoa or millet, stirring to combine.4. Meanwhile, prepare the dressing: Place the garlic, lemon juice, olive oil, and salt into a small bowl and whisk together. Pour over the quinoa mixture, stirring to coat everything. Taste and adjust seasoning as needed.5. Chop the hard boiled eggs into bite-sized pieces. Toss the eggs with the rest and serve.**To make this ahead of time, store the asparagus and quinoa mixture covered in the refrigerator. Add the eggs right before serving. **I suggest using less olive oil and lemon juice, otherwise it tends to overpower the vegetables and the nutty flavor of the quinoa or millet.Serving Size: Makes 4 equal servingsNumber of Servings: 4Recipe submitted by SparkPeople user JESSICA.HAMPSON.

The nutritional information for Asparagus and Quinoa Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 277.8

• Total Fat: 17.6 g
• Cholesterol: 92.5 mg
• Sodium: 655.0 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 4.8 g
• Protein: 8.7 g