QUINOA SALAD WITH CITRUS DRESSING
So many great flavors in this little salad! It’s light and refreshing as I feel quinoa is definitely a lighter carb source and not so filling!
You can have the salad as is or how about some grilled tofu or chicken if you are non vegan!
INGREDIENTS
• 5 oz cooked quinoa
• 7 oz cooked low sodium black beans
• 3.5 oz asparagus, trimmed, cut into 2cm pieces
• 2 tablespoons chopped cilantro
5 cherry tomato’s
Dressing:
• 2 tbsp lemon juice
• ½ teaspoon lemon zest, finely grated
• 1 garlic clove
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1 teaspoon dried basil, crushed
• 1 tbsp water
DIRECTIONS
Bring 1 tbsp water to a simmer in a saucepot. Insert steaming basket. Place asparagus into the basket and cover
with lid. Steam for 6-7 minutes.
Combine quinoa, beans, and steamed asparagus, tomato’s and cilantro into a large bowl.
Combine dressing ingredients in a food blender.
Blend on high until smooth.
Drizzle dressing over salad and toss to combine.
MACROS
Serving: 2 serving
Calories 242cal
Carbohydrates 42.7g
Protein 13.7g
Fat: 2.6g
Sodium: 68mg
Fiber: 12.1g
Sugar: 1.4g