With the upcoming fine weather and asparagus now in season, enjoy this delicious salad recipe! Asparagus Pecan Quinoa Salad with a Maple-Mustard Dressing 2 cups asparagus, trimmed and cut into 1-inch pieces 1/2 cup quinoa, well rinsed 1 cup vegetable broth 4 cups baby greens 3 tbsp pecans, toasted 1.5 tablespoons yellow mustard 1 tablespoon maple syrup (or less, add to taste) 1.5 teaspoons water 1.5 teaspoons extra-virgin olive oil 1/2 teaspoon tamari 1/2 tsp apple cider vinegar 1. Place the quinoa in a medium-sized pot over medium heat and toast until fragrant, about 3-5 minutes. Add the broth, cover and bring to a boil over high heat. Reduce heat to low and simmer until the water has been absorbed and the quinoa is tender, about 15-20 minutes. 2. Meanwhile, steam the asparagus for about 5 minutes, or until bright green and crisp-tender. 3. Continue to prepare the dressing by combining the mustard, maple syrup, water, oil, tamari and cider vinegar. 4. Combine the asparagus, and quinoa and stir together well. For the salad, plate quinoa overtop baby greens, sprinkle with the dressing and top with toasted pecans. Serve warm, at room temperature, or cold. Serves 2-3 – Enjoy! X
