• Eat Simply
  • My Photography
    • Dale County Lake
    • Around Town
    • It's All about a Train
  • What's On My Mind
  • Yoga
  • Special Moments
    • The Final Days
    • No Credit ... No Blame
  • What Amuses Me!
  • What Inspires Me!
  • My Happy Place
    • The Deck and Backyard
    • Front Deck
    • Dining Room
    • Our Kitchen
  • Talking Tesla
Simply Wyse

Eat Simply

My blog is a collection of recipes spanning years of a variety of diets from low carb to Mediterranean and everything in-between. The bottom line is we love food of all kinds so the best "diet" for us is moderation. Period.

You will find recipes using everything from the stovetop to an Instant Pot to a crockpot.  

Comments are appreciated and welcomed! Let's chat!

Quinoa Salad with Asparagus

11/16/2017

Comments

 
Picture
This zesty salad comes together nicely with mostly pantry ingredients. It's vegan and gluten-free.
Ingredients:
  • 1½ cups uncooked quinoa
  • 3 cups vegetable broth
  • 1 large bunch asparagus, stalks cut off and cut into ½" pieces
  • ½ cup chopped sundried tomatoes packed in oil (about 8 sundried tomatoes), plus 2 tbsp oil (reserved to use in dressing)
  • ½ cup pitted Kalamata olives
  • ½ diced zucchini
  • ¾ cup red onion, finely chopped
  • ¼ cup toasted pine nuts

Dressing
  • 1 clove garlic, minced
  • 2 tbsp reserved oil from sun-dried tomatoes
  • ¼ cup freshly squeezed lemon juice
  • 2 tbsp fresh oregano, chopped
  • 2 tbsp fresh basil, chopped
  • Sea salt and freshly ground black pepper

Instructions:
  1. Place the quinoa in a fine mesh strainer and rinse thoroughly with cool water for at least 2 minutes; drain.
  2. In a medium saucepan, bring the broth and quinoa to a boil over medium-high heat. Reduce the heat to the lowest setting, cover and cook for 15 minutes.
  3. Remove the saucepan from the heat and let the mixture stand, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.
  4. Steam the asparagus for 2 minutes, or until tender-crisp. Transfer the asparagus to a colander and rinse under ice-cold water to stop the cooking process. Drain thoroughly and set aside.
  5. In a large bowl, whisk together the dressing ingredients in a large bowl. When cool, add the quinoa, asparagus, sundried tomatoes, olives and onions, and toss gently to combine. Top with toasted pine nuts and serve.
Comments

    My Fav Links

    Misfits Market Referral Program
    The Herbal Toad

    Author

    Clean and simple eating is my goal. I love to cook and enjoy trying new recipes. All recipes included cover several diet types...raw vegan, vegan, vegetarian, low carb, and ketogenic. I have tried to remember to tag the recipes appropriately, but it is what it is.

    To find recipes using a particular recipe, click the search bar.

    ​Happy 'simple' eating!

    Picture
    Picture

    Archives

    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    October 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    January 2019
    November 2018
    October 2018
    July 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017

    Categories

    All

Copyright 2012 / Simply Wyse
  • Eat Simply
  • My Photography
    • Dale County Lake
    • Around Town
    • It's All about a Train
  • What's On My Mind
  • Yoga
  • Special Moments
    • The Final Days
    • No Credit ... No Blame
  • What Amuses Me!
  • What Inspires Me!
  • My Happy Place
    • The Deck and Backyard
    • Front Deck
    • Dining Room
    • Our Kitchen
  • Talking Tesla