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:
covered percent of daily need
