Tuesday, May 24, 2016

Spring Quinoa Salad

So I'm just going to be truthful.  I'm not a big salad person.  Unless it's like a buffalo chicken salad with fried chicken and a zillion other unhealthy additions.

But I am trying.  So that counts for something, right?

I made this spring quinoa salad as more of a side dish or a "bed" for other things, like a protein and / or avocado (because everything is better with avocado).  It's got some yummy roasted asparagus and steamed kale and brussel sprouts, and a nice tang of goat cheese.  The dressing is super simple as well!

Spring Quinoa Salad
3 Servings - 4 Smartpoints

1/2 lb. asparagus
1 tsp. extra virgin olive oil
1 cup cooked quinoa
10 oz bag of kale and brussel sprouts mixture, steamed (or any green you like!)
40 gm. crumbled goat cheese

2 tbsp. white wine vinegar
2 tsp. Dijon mustard
salt and pepper to taste

Preheat oven to 400 degrees.  Chop asparagus and coat with olive oil.  Roast for about 8-10 minutes (or until done).  Let cool.

Steam bag of brussel sprouts and kale, let cool.   Combine dressing ingredients, whisk until combined.

Combine asparagus, greens, and quinoa in bowl. Toss with dressing until combined.  Sprinkle goat cheese into salad.

Evenly divide among 3 plates.  Top with your favorite toppings (I did grilled chicken and avocado!)

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