Herb Vegetable + Quinoa Salad
1 cup quinoa
1 bunch asparagus, tough ends removed and thinly sliced on the diagonal
5 medium red radishes, sliced into half moons
3 green onions, white and green parts, thinly sliced
1 cup thinly sliced green cabbage
1 large avocado, diced
2/3 cup chopped fresh herbs (such as parsley, basil, chives, cilantro, dill, tarragon, mint)
¼ cup toasted sunflower seeds
2 Tbs. poppy seeds
3 Tbs. extra virgin olive oil
1 Tbs. + 1 tsp. sherry vinegar (or apple cider vinegar)
1 tsp. honey
Sea salt + freshly ground black pepper to taste
Rinse the quinoa in a sieve, then transfer it to a medium pot over medium heat. Stir continuously with a wooden spoon until the quinoa is dry and fragrant, about 3-4 minutes, then add 1 ¾ cups of water. Bring to a boil, cover and reduce the heat to low and simmer for 10 minutes. Mix in the asparagus, cover again and cook until the asparagus is just tender and the water is absorbed, about 8-10 minutes. Transfer the quinoa and asparagus to a baking sheet and distribute it in an even layer to let cool.
Place all of the vegetables, herbs and seeds in a large bowl. Once the quinoa is cool, transfer it to the bowl and gently toss all of the ingredients with the oil, vinegar and honey to combine, adding salt and pepper to taste.
Recipe for barre3 by Lauren Chandler.