We ate this as a side dish to dinner and it was sooooo tasty! I had to throw “Spring Time” in the title because it screams spring and it screams fresh! I love the asparagus, fresh tomatoes, tangy onion, and buttery chickpeas. It all comes together with a blend of pesto, balsamic vinegar and freshly cut parsley. Seriously, folks! It’s deeeeelish! I’m loving the fact that I have leftovers. Speaking of leftovers, this could easily be made into a main dish by adding some chicken to it. I think I’ll have that for lunch tomorrow! Yum, Yum!
Hearty Spring Time Quinoa Salad
Adapted from the greatist.com
1/2 cup uncooked quinoa
1 cup low sodium chicken stock (or water!)
12 thin stalks asparagus, sliced diagonally into bite-sized pieces
1/4 cup diced red onion
1/2 cup halved cherry tomatoes
1 tablespoon chopped parsley (plus additional to garnish, if desired)
1 (15-ounce) can chickpeas, rinsed and drained
1 tablespoon pesto
1 tablespoon balsamic vinegar
sea salt and black pepper, to taste
Rinse quinoa. In a small saucepan, cook the quinoa in the chicken stock over medium-low heat, covered, for 15 minutes, or until liquid is absorbed.
Immediately after removing the saucepan from the stove, add the chopped asparagus and cover. Allow the asparagus to steam lightly inside the pot with the quinoa for 5 minutes
Meanwhile, prepare all other veggies and herbs. Toss them together in a large bowl.
In a smaller bowl, combine the balsamic vinegar with pesto until smooth. Pour it into the large bowl of veggies, along with the chickpeas, quinoa, and asparagus. Stir to coat and season with sea salt and black pepper, to taste.
Serve the salad warm or cold. Enjoy it immediately, or store it in an airtight container in the fridge for up to 5 days.
Nutritional Information (Per Serving = Approx. 1/2 Cup)
Fat: 2g (0.2g = Sat.)