AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 1 1/2 pounds asparagus [about two bunches]
 2 tablespoons olive oil
 1 cup quinoa
 2 cups vegetable broth or water
 1 pomegranate, seed removed
 ½ cup chopped almonds
 1 tablespoon orange zest
 3 ounces crumbled goat cheese [optional]
 1/8 teaspoon sea salt
 1/8 teaspoon ground black pepper
 1 tablespoon olive oil
 2 small oranges, juiced
 3 tablespoons red wine vinegar
 ½ teaspoon Dijon mustard
 1/8 teaspoon sea salt
 1/8 teaspoon ground black pepper
Prep:
1

Preheat the oven to 350°F.

2

Chop almonds.

3

Zest orange - for 1 tablespoon zest.

4

Juice 2 oranges.

5

Trim touch ends from asparagus.

Make:
6

Toss asparagus and olive oil together in a bowl and transfer to a baking sheet. Bake for 25-30 minutes or until tender and browned on the edges. Set aside.

7

Rinse quinoa well in a fine strainer under cold water. Transfer to a saucepan and add broth. Bring to a simmer and cover. Cook 15 minutes or until broth has been absorbed. Fluff with a fork. Set aside.

8

In a large mixing bowl, add the asparagus, quinoa, pomegranate seeds, almonds, orange zest, salt and pepper.

9

In a jar, add all of the dressing ingredients - oil, orange juice, vinegar, mustard, salt and pepper. Cover and shake until emulsified. Pour over salad ingredients and toss to coat. Serve!

Ingredients

 1 1/2 pounds asparagus [about two bunches]
 2 tablespoons olive oil
 1 cup quinoa
 2 cups vegetable broth or water
 1 pomegranate, seed removed
 ½ cup chopped almonds
 1 tablespoon orange zest
 3 ounces crumbled goat cheese [optional]
 1/8 teaspoon sea salt
 1/8 teaspoon ground black pepper
 1 tablespoon olive oil
 2 small oranges, juiced
 3 tablespoons red wine vinegar
 ½ teaspoon Dijon mustard
 1/8 teaspoon sea salt
 1/8 teaspoon ground black pepper

Directions

Prep:
1

Preheat the oven to 350°F.

2

Chop almonds.

3

Zest orange - for 1 tablespoon zest.

4

Juice 2 oranges.

5

Trim touch ends from asparagus.

Make:
6

Toss asparagus and olive oil together in a bowl and transfer to a baking sheet. Bake for 25-30 minutes or until tender and browned on the edges. Set aside.

7

Rinse quinoa well in a fine strainer under cold water. Transfer to a saucepan and add broth. Bring to a simmer and cover. Cook 15 minutes or until broth has been absorbed. Fluff with a fork. Set aside.

8

In a large mixing bowl, add the asparagus, quinoa, pomegranate seeds, almonds, orange zest, salt and pepper.

9

In a jar, add all of the dressing ingredients - oil, orange juice, vinegar, mustard, salt and pepper. Cover and shake until emulsified. Pour over salad ingredients and toss to coat. Serve!

Roasted Asparagus and Quinoa Salad