5/22/13

Vegan Quinoa Salad with Asparagus, Avocado, Arugula & Marcona Almonds


This Vegan Quinoa Salad with Asparagus, Avocado, Arugula & Marcona Almonds came about as many of my other creations. I had random ingredients in my pantry and refrigerator and needed to make something out of them without going to the grocery store.

As the title indicates, the recipe is vegan. It's also pretty darn healthy and filling. And you can eat it hot, at room temperature or cold.





Vegan Quinoa Salad with Asparagus, Avocado, Arugula & Marcona Almonds
Ingredients

cooked quinoa
chiffonade of basil
arugula
pan seared skinny asparagus
Marcona almonds
sliced avocado
olive oil
lemon juice
salt & pepper


Directions
1. Combined quinoa with basil and arugula and place in an individual bowl.
2. Top with asparagus, Marcona almonds and sliced avocado.
3. Drizzle with olive oil and a bit of lemon juice and season with salt & pepper.
4. Serve.


Of course you can also mix all of the ingredients together, but that would not be as pretty.

Have you been cooking with quinoa? What do you usually make?

3 comments:

Megan said...

This recipe sounds so simple and looks so elegant. Great combination of ingredients!

L A Cochran said...

Do you get tiny rings in your quinoa? It seems to separate on me and the rings gross me out. Maybe it's my problem.

Olga @ MangoTomato said...

nope, never noticed that.