Quinoa Salad with Asparagus, Sundried Tomatoes, Olives & Pine Nuts
This zesty salad comes together nicely with mostly pantry ingredients. It’s vegan and gluten-free.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 1x
- Category: Salad, Main
- Cuisine: Mediterranean
Ingredients
Scale
- 1 1/2 cups uncooked quinoa
- 3 cups vegetable broth
- 1 large bunch asparagus, stalks cut off and cut into 1/2” pieces
- 1/2 cup chopped sundried tomatoes packed in oil (about 8 sundried tomatoes), plus 2 tbsp oil (reserved to use in dressing)
- 1/2 cup pitted Kalamata olives
- 3/4 cup red onion, finely chopped
- 1/4 cup toasted pine nuts
Dressing
- 1 clove garlic, minced
- 2 tbsp reserved oil from sundried tomatoes
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh basil, chopped
- Sea salt and freshly ground black pepper
Instructions
- In a medium saucepan, bring the broth and quinoa to a boil over medium-high heat. Reduce the heat to the lowest setting, cover and cook for 15 minutes.
- In the meantime, steam the asparagus for 2 minutes, or until tender-crisp. Transfer the asparagus to a colander and rinse under ice-cold water to stop the cooking process. Drain thoroughly and set aside.
- When quinoa is ready, remove the saucepan from the heat and let the mixture stand, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.
- In a large bowl, whisk together the dressing ingredients in a large bowl. When cool, add the quinoa, asparagus, sundried tomatoes, olives and onions, and toss gently to combine. Top with toasted pine nuts and serve.
Notes
Adapted from recipe in Style at Home Magazine
Keywords: asparagus, basil, easy, favorite, gluten-free, low-carb, olive, pine nut, quinoa, soy-free, spring, stove top, sundried tomato, vegan, salad