Black Quinoa Salad
Cook time: 
Total time: 
Serves: 2
 
Add seasonal vegetables and a dijon vinaigrette to this black quinoa salad to create a delicious and wholesome meal under half an hour.
Ingredients
  • For the quinoa:
  • 2 cups water
  • 1 cup (200g) Black Quinoa
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, skin peeled but left whole
  • 1 leek, thinly cut into julienne strips
  • 4 asparagus, the bottoms snapped off then shaved with a vegetable peeler or thinly cut into julienne strips
  • 3 heirloom tomatoes, chopped
  • 1 bunch Arugula (1.5oz, 45g), chopped
  • 2 carrots, grated
  • 3-4 dashes of sweet paprika
  • For the vinaigrette:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ shallot, finely chopped
  • Salt and black pepper
Instructions
  1. In a medium size saucepan bring the water to a boil, add salt then pour in the quinoa. Turn down the heat to a low, cover and cook for 28 minutes (or the time stated on the package.)
  2. In a large skillet add the extra virgin olive oil, garlic clove, and leek; cook over medium heat for 5-6 minutes. Add the shaved asparagus and cook for another 3-4 minutes. Remove from heat and discard the garlic.
  3. In a small bowl combine the extra virgin olive oil, red wine vinegar, dijon mustard, shallet, salt and pepper.
  4. When the quinoa is ready, pour it into a large serving bowl and fluff with a fork. Add the tomatoes, arugula, carrots, paprika, and vinaigrette. Top with the cooked leeks and asparagus. Buon appetito!
Recipe by Italicana Kitchen at https://italicanakitchen.com/black-quinoa-salad/