1 c. quinoa, regular or red, thoroughly rinsed
2 c. water
1 bunch asparagus, trimmed and cut into 2" pieces
1/4 c. extra-virgin olive oil
juice of 1 lemon
sea salt and freshly ground black pepper
1 16-oz. can white beans, drained and rinsed
1 roasted red bell pepper, cut into 1/4" x 2" strips
1/2 c. celery, thinly sliced
salad greens for serving
2 T. fresh parsley or basil, chopped, for garnish
Preheat oven to 425 degrees.
Combine the quinoa with water in saucepan and bring to boil. Salt the water, reduce heat to low, and simmer 10-15 min. or until all liquid is absorbed. Drain well and place in a large bowl. Set aside to cool.
Arrange the asparagus on a light oiled baking pan and drizzle with 1 T. olive oil. Season to taste with salt and pepper. Roast until tender, about 10 min.
In a separate bowl, combine the remaining olive oil, lemon juice, salt and pepper. Add the white beans, roasted pepper, celery, and scallions, along with the roasted asparagus and cooked quinoa. Toss gently to combine. Serve on salad greens garnished with parsley.