Wild Rice Quinoa Salad with Asparagus + Lemon-Turmeric Vinaigrette

If you have around 15 minutes to spend in the kitchen, Wild Rice Quinoa Salad with Asparagus + Lemon-Turmeric Vinaigrette might be an awesome gluten free, dairy free, and lacto ovo vegetarian recipe to try. For $1.33 per serving, you get a salad that serves 4. One serving contains 207 calories, 5g of protein, and 12g of fat. This recipe is liked by 147 foodies and cooks. If you have lemon juice, olive oil, baby spinach, and a few other ingredients on hand, you can make it. It is brought to you by Simply Quinoa. With a spoonacular score of 98%, this dish is amazing. If you like this recipe, you might also like recipes such as Lemon Vinaigrette Quinoa with Asparagus, Hazelnuts, and Mint, Quinoan and Asparagus Salad with Mimosa Vinaigrette, and Wild Rice Salad with Orange Vinaigrette.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

1 tablespoon apple cider vinegar

1 cup chopped asparagus

3 cups baby spinach

1 cup cooked quinoa

1 cup cooked wild rice (from ½ cup uncooked)*

1 teaspoon dijon mustard

1 tablespoon lemon juice

3 tablespoons olive oil

½ teaspoon raw honey (or maple syrup)

Salt + pepper to taste

¼ teaspoon turmeric

Equipment:

sieve

bowl

whisk

Cooking instruction summary:

Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they're starting to get tender. Pour through a strainer and rinse with cold water to stop the cooking process. Set aside while you assemble the salad.Add spinach, wild rice, quinoa and asparagus into a large bowl.Whisk together the dressing ingredients then pour over salad and toss to combine. Serve immediately or store in the fridge for up to one day.

 

Step by step:


1. Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they're starting to get tender.

2. Pour through a strainer and rinse with cold water to stop the cooking process. Set aside while you assemble the salad.

3. Add spinach, wild rice, quinoa and asparagus into a large bowl.

4. Whisk together the dressing ingredients then pour over salad and toss to combine.

5. Serve immediately or store in the fridge for up to one day.


Nutrition Information:

Quickview
207k Calories
5g Protein
11g Total Fat
21g Carbs
58% Health Score
Limit These
Calories
207k
10%

Fat
11g
18%

  Saturated Fat
1g
10%

Carbohydrates
21g
7%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
231mg
10%

Get Enough Of These
Protein
5g
10%

Vitamin K
129µg
123%

Vitamin A
2367IU
47%

Manganese
0.69mg
34%

Folate
92µg
23%

Vitamin E
2mg
18%

Magnesium
66mg
17%

Phosphorus
134mg
13%

Iron
2mg
13%

Fiber
3g
13%

Vitamin C
9mg
12%

Copper
0.23mg
12%

Vitamin B2
0.18mg
10%

Vitamin B6
0.19mg
10%

Vitamin B1
0.14mg
9%

Potassium
326mg
9%

Zinc
1mg
9%

Vitamin B3
1mg
6%

Selenium
3µg
4%

Calcium
41mg
4%

Vitamin B5
0.18mg
2%

covered percent of daily need
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