130 Gallery Drive, McMurray, PA 15317
Sunny Bridge Natural Foods on Facebook
Sunny Bridge Natural Foods on Twitter
Sunny Bridge Natural Foods on Instagram
Sunny Bridge Natural Foods on Pinterest
Cross the Bridge to a Healthier Lifestyle.

Healthy Tools and Tips

Zesty Quinoa Salad with Lemon Tarragon Dressing

Zesty Quinoa Salad

This bright quinoa asparagus salad makes a great vegan main course or a delicious side dish with grilled lamb or chicken. Chock full of flavorful Spring vegetables like radishes, peas and cucumbers as well as dark, briny kalamata olives and crunchy walnuts, this Zesty Quinoa Salad with Lemon Tarragon Dressing is perfect for the change of seasons.
Compliments of GarlicandZest.com

Zesty Quinoa Salad

  • 2 cups cooked quinoa (from 1 cup dry quinoa), cooled to room temperature
  • 1/2 pound asparagus
  • 1 teaspoon salt
  • 4 -5 radishes , very thinly sliced
  • 1 cup frozen peas , thawed
  • 1/2 cucumber , peeled, seeded and sliced into thin half moons
  • 1/2 cup kalamata olives , seeded and roughly chopped
  • 1/2 cup walnuts toasted

Lemon Tarragon Dressing

  • 1 lemon
  • 2 teaspoons dijon mustard
  • 2 teaspoons whole grain dijon mustard
  • 2 teaspoons honey
  • 1 small shallot , minced
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 teaspoons fresh tarragon chopped
  • 2 teaspoons fresh parsley chopped

Instructions

Zesty Quinoa Salad

  • Preheat the oven to 300° Spread the walnuts on a sheet pan and cook for 10-12 minutes until toasted and fragrant. set aside.
  • Cook the quinoa according to the package directions — when it’s fully cooked, remove the lid, fluff it with a fork and set aside, uncovered, to cool to room temperature.
  • Trim the tough ends from the asparagus (usually about the bottom inch or two). Slice the asparagus spears into one inch pieces. Bring a pan of water to a boil. Meanwhile, set up an ice bath — a medium sized bowl filled with ice and water.
  • When the water comes to a boil, add the salt and the asparagus pieces and cook for 3-4 minutes until bright green and tender. Use a slotted spoon to transfer the the asparagus to the ice bath to stop the cooking and help it retain it’s bright green color. Set aside.
  • In a large bowl, combine the radishes, peas, cucumbers and olives. Remove the asparagus from the water bath and pat dry with paper towels. Add the asparagus to the bowl. Fluff the quinoa with a fork and check to make sure it’s at room temperature and if it is, add it to the vegetables. Toss to combine.

Lemon Tarragon Dressing

  • Zest the lemon and transfer it to a small bowl. Add the minced shallot, dijon mustard, whole grain mustard, honey, kosher salt, pepper and the juice from the lemon — about 3 tablespoons. Slowly drizzle in the olive oil, whisking constantly until emulsified. Stir in the chopped tarragon and parsley.
  • Add about 1/4 cup of dressing to the salad and toss to coat. Salad should be moist but not goopy — so take care not to overdress the salad. Adjust seasoning to taste, adding salt, pepper or more lemon juice as needed. Roughly chop the toasted walnuts and add to the salad just before serving, so they stay crunchy.