Quinoa and Asparagus Salad
![Quinoa and Asparagus Salad](/-/media/project/dole/recipe-images/quinoa-veg-salad-12x6.jpg?h=600&w=1200&rev=26935cced951492bb065123562f4dfba&hash=8936E344F342922FC1E32029FCE9F71E)
Ingredients
- 1 cup quinoa, thoroughly rinsed with cold water
- 2 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon olive oil
- 1 pound DOLE® Asparagus, trimmed and cut diagonally into 2-inch pieces
- 3 DOLE Green Onions, diagonally sliced
- 2 DOLE Radishes, trimmed and sliced
- 2 cups (6 oz.) DOLE Strawberries, hulled and sliced
- 1/3 cup feta cheese, crumbled
- 3 tablespoons julienned fresh mint
- 1 package (9 oz.) DOLE Hearts of Romaine
- Honey-Lemon Vinaigrette (see recipe below)
Honey-lemon vinaigrette
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon grated lemon peel
- 3 tablespoons olive oil
- ½ teaspoon salt
Directions
- Combine quinoa and broth in saucepan. Over high heat, bring to a boil, reduce heat to low; cover and simmer 15 minutes, until quinoa is tender. Cool. Place in large serving bowl.
- Heat olive oil in skillet over high heat. Cook asparagus for 3 minutes, until tender-crisp, stir occasionally. Combine asparagus, green onions, radishes, strawberries, feta cheese and mint with the quinoa. Toss with Honey-Lemon Vinaigrette. Arrange DOLE Hearts of Romaine on a serving platter and top with asparagus-quinoa mixture in center.
Honey-Lemon Vinaigrette: Combine 3 tablespoons lemon juice, 1 tablespoon honey, 1 tablespoon grated lemon peel, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper in a small bowl. Whisk in 3 tablespoons olive oil.