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Food allergy guide and meal plans

Warm Quinoa Salad with Asparagus, Carrots, and Tomatoes

warm quinoa salad with asparagus carrot and tomatoes

August 20, 2015 //  by Marian Mitchell//  2 Comments

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One of my favorite grains is quinoa (keen-wah). I love the taste, versatility, and protein content. You can learn how to make quinoa and why I think it’s so awesome by watching this video:

One of my favorite things to do is take whatever is in my fridge, throw it together, and see what happens. Sometimes it’s fantastic, sometimes it isn’t.

This warm quinoa salad with asparagus, carrots and tomatoes is a winner. It is refreshing, light, and perfect as the main course, great on top of a bed of baby spinach and arugula, or as a side dish paired with italian seasoned chicken.

Cook one cup quinoa according to directions. Once the water starts to get low, warm up your skillet on medium heat and 3 tbsp extra virgin olive oil (EVOO). Chop your onion, asparagus, and very thinly slice your carrot, and mince the garlic. Add onions and garlic to hot oil first for 3 minutes. Then add in the zucchini and carrots and cook for 8 minutes, stirring often. Add in herbs and tomatoes and cook for 1 minutes. Turn off heat and stir in cooked quinoa. Serve warm or cold.

This recipe is gluten free and vegan.

vegan warm quinoa salad

warm quinoa salad with asparagus carrot and tomatoes

Warm Quinoa Salad with Asparagus, Carrots, and Tomatoes

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6 servings

Ingredients
  

  • 1 cup uncooked quinoa
  • 3 cups water
  • 3 tbsp extra virgin olive oil (EVOO)
  • 10 sticks of asparagus
  • 1 large carrot
  • 1/2 yellow onion
  • 3 cloves garlic
  • 1 roma tomato
  • 2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • sea salt to taste

Instructions
 

  • Cook quinoa according to directions in the video.
  • While quinoa is cooking, mince garlic and chop onion.
  • Then peel your carrot and slice thinly. Cut the bottoms of your asparagus and throw away. Chop into 1/2 inch pieces.
  • Finally, chop your tomato into 1 inch pieces.
  • Warm your large skillet on medium heat and add in evoo.
  • Saute garlic and onion for 3 minutes. Stirring frequently. Add in carrot, asparagus and seasonings, cook for 8 minutes. Stirring frequently.
  • After 8 minutes, add in tomatoes. Cook for 2 minutes. Turn off heat.
  • Add in quinoa and salt.

Notes

This recipe is delicious warm and cold.

Category: Entrees, Nutrition, Recipes, Side Dishes, Uncategorized, vegan, vegetarianTag: gluten free, italian, quinoa, salad, vegan, vegetable

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Reader Interactions

Comments

  1. Tristan

    February 8, 2018 at 5:06 pm

    Made this recipe for my self and almost one year old (I par boiled the veg to soften first. We loved it. I did however add a little lemon juice to mine for extra brightness!

    Reply
    • Marian Mitchell

      February 9, 2018 at 3:02 pm

      Thank you so much for letting me know how you liked the recipe! Lemon would be a great addition, yum!

      Reply

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