Spring quinoa salad

CHICOPEE, Mass. (Mass Appeal) – Quinoa Salad with Asparagus, Radish, and Pistachios is the perfect healthy salad for spring! Mary Lawrence, Owner and Executive Chef, WellonWheels.com showed us how to make it and shared more about the upcoming Valley VegFest.

2nd Annual Valley VegFest
Saturday March 28th
JFK Middle School in Florence.

Passionate speakers, vegan food vendors, veg-friendly products and services, and non-profit organizations dedicated to animal welfare, healthy living, and environmental advocacy.
Browse the vendors, try some delicious vegan food, listen to some wonderful speakers, attend some Q&A sessions, take part in a food demo, and more!
Bring the kids!  There will be activities for them too!

For more information visit ValleyVeg.org.

Spring Quinoa Salad with Asparagus, Radish, and Pistachios

2 Tbl olive oil
1 Tbl Dijon mustard
1 1/2 Tbl fresh lemon juice
1-2 tsp agave syrup
1/2 tsp sea salt
2 cups cooked quinoa
1 cup asparagus,1-inch pieces cut on the diagonal and blanched
1/2 cup radish, cut into matchsticks
2 Tbl minced shallots
2 Tbl fresh chopped scallions (or wild chives or ramps when available)
2 Tbl chopped pistachios

In a large bowl, whisk together olive oil, Dijon mustard, lemon juice, agave syrup and sea salt. Toss with asparagus, radish, shallots, and chives, then stir in quinoa. Top with chopped pistachios.

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