Oh hello lovely blog friends. I’m sorry to have ignored you so much of late. I don’t know where this week has gone. Due to jet lag I was getting up a little later and I’ve been back and forth to the jeweler four times now to get my ring resized, but that shouldn’t have taken up 3 days of my life! I think I might still just be in proposal bliss. However, I know there are real life things to get to, like what to eat for dinner tonight. Let me help you out with that, eat this quinoa salad!
I made it for lunch today and gobbled the whole bowl up in seconds. It’s bright and tasty, highlighting the best of the spring vegetables and paired with a new favorite, citrus champagne vinegar. How did I not know about this stuff before? I put it in the dressing and then drizzled a little more on the quinoa salad before I ate it. Holy delicious!
Spring Quinoa Salad (vegan, gluten-free)
For the salad:
3 cup cooked quinoa
1/2 cup peas, I used frozen but fresh would be excellent
8 asparagus spears, chopped
1 cup cooked chickpeas
1 green onion
For the dressing:
3 tablespoons citrus champagne vinegar (you can sub this for another vinegar but I highly recommend champagne vinegar)
Juice of 3 clementines
2 tablespoons olive oil
1 teaspoon maple syrup (honey would work well here for those non-vegans)
pinch of salt
1 extra tablespoon champagne vinegar to drizzle after salad is prepared
Cook quinoa according to these directions.
While quinoa is cooking steam asparagus and peas for 3-4 minutes until asparagus is tender but still crunchy.
Mix dressing ingredients together.
When quinoa is done place in a big bowl with asparagus, peas and chickpeas. Toss salad with dressing.
Add green onions to top of quinoa salad.
The perfect quick lunch.
Enjoy and Exhale!