Easiest Cook Appetizing Monday Night Salad with Quinoa & Asparagus

Monday Night Salad with Quinoa & Asparagus. After quinoa has finished cooking, remove from heat and cool on a cookie sheet. Place the cooked and cooled quinoa, green onions, olive oil, garlic and lemon juice together in a large bowl. Season with mint, salt and lemon-pepper.

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Quinoa is still the queen of the ancient grain world, just don't tell freekah or farro. Other grains try but they can't steal the crown, perhaps because quinoa is so versatile and packed with nutrients. It is also the perfect backdrop for putting colorful veggies on display. You can cook Monday Night Salad with Quinoa & Asparagus using 20 ingredients and 3 steps. Here is how you accomplish.

Materials for making of Monday Night Salad with Quinoa & Asparagus

1. Detaile. of Salad.
2. Guidelines. 10 of baby tomatoes, halved.
3. Instructions. 1/2 of cucumber, sliced.
4. Detaile. 3 of cooked beetroot, sliced.
5. Guidelines. 2 of scallions, chopped.
6. Step by step. 1 of carrot, grated.
7. Guidelines. 10 of green olives.
8. Step by step. 1 tsp of olive oil.
9. Guidelines. 1/2 of lemon, juiced.
10. Detaile. To taste of black pepper.
11. Instructions. To taste of black sesame seeds.
12. Detaile. of Quinoa & Asparagus.
13. Detaile. 1/2 cup of quinoa.
14. Detaile. 2 cloves of garlic, chopped.
15. Guidelines. 1/2 of red onion, chopped.
16. Directions. 1/2 of red chilli, chopped.
17. Step by step. 2 tsp of olive oil (1 for quinoa / 1 for asparagus).
18. Directions. 1/2 of lemon, juiced.
19. Detaile. To taste of smoked paprika.
20. Instructions. To taste of black pepper.

This yummy salad with quinoa, artichokes, olives, cherry… This salad is one of my favorite weeknight dinner recipes and a definite staple at my house. It's perfect for a Monday night meal after a long weekend of one too many indulgences or restaurants! It feels light and refreshing but the avocado and quinoa make it perfectly filling as a main course. Cook quinoa per box directions, or using your rice cooker.

How To Make Monday Night Salad with Quinoa & Asparagus

1. Chop all vegetables for salad and set aside in a big bowl. Add oil, lemon juice and seasoning..
2. Cook quinoa (we had leftovers from the night before). Fry up garlic, onions and chilli in oil. Add in quinoa and smoked paprika..
3. Brush oil onto asparagus. Place into a very hot pan / griddle and cook until smoky. Add lemon juice on asparagus and quinoa..

To cook quinoa in the rice cooker, wipe the inside of the rice cooker bowl with coconut oil to reduce sticking. Close and cook on white rice setting. While the quinoa is cooking, dice cucumbers, red onion, and bell pepper. Remove from heat, fluff with a fork and place in a large bowl to cool. A medly of greens, roasted red bell peppers and tomatoes.

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