Quinoa Salad with Beets and Asparagus

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Quinoa Salad with Beets and Asparagus

Yield 4

Author Marma Health

Ingredients

• 2 cups Cooked Quinoa
• 1 cup Roasted Beet, Diced
• 4 stalks Asparagus, roasted until just cooked and sliced
• 1/4 cup Olives, pitted and halved
• 1 Tbsp Fresh herbs: Tarragon, Oregano, Marjoram, minced
• 2 Tbsp Shallot, minced
• 1 whole Orange, zest and juice
• 2 Tbsp Sherry Vinegar
• 1 tsp Dijon Mustard
• 1/4 cup Olive Oil
• Salt, to taste
• Black Pepper, to taste
• Optional: Feta or Goat Cheese, crumbled

Instructions

1. Make the vinaigrette: In a medium bowl, whisk the shallot, orange zest, 1 tbsp of the fresh squeezed orange juice, sherry vinegar, and Dijon mustard.
2. Slowly stream in the oil while whisking, until the vinaigrette is emulsified (not separated).
3. Season to taste with salt and black pepper.
4. In a large bowl toss the quinoa with diced beets, asparagus pieces, olives, and fresh herb of choice.
5. Drizzle in some of the vinaigrette and toss to coat.
6. Season to taste with salt and pepper.
7. Add in more vinaigrette if desired.
8. If using, stir in cheese just before serving.