Categories Salad High Fiber Vegan Vegetable Healthy Vegetarian Wheat/Gluten-Free
Number Of Ingredients 13
Steps:
- Whisk together lemon zest and juice, vinegar, mustard, syrup, salt and pepper. Slowly add olive oil whisking constantly.
- Bring large saucepan of salted water to boil; cook asparagus 2-4 minutes until crisp-tender. Transfer to ice water with slotted spoon. When cool to touch, drain well and spread on towel to absorb remaining water.
- Combine asparagus and quinoa in large bowl; toss with about 1/4 c of vinaigrette. Add coursely chopped nuts, scallions and fresh mint.
- Season with salt and pepper and more vinaigrette to taste.
- Serve warm or at room temperature. Serves 4-6.
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