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Roasted Asparagus, Bell Pepper and Quinoa Salad

Roasted Asparagus, Bell Pepper and Quinoa Salad

It’s that time of year for our first spring vegetables (hallelujah!) so it’s a good time to celebrate with some roasted asparagus. Whether you serve this dish warm, room temperature or cold (I like cold best), this mixture of Asian flavors, fresh seasonal vegetables and quinoa makes a nutrition-packed but light meal that is perfect for lunch, as a side dish, or to bring to a potluck. Make it a few hours before you eat it, ideally, for the flavors to deepen.


Roasted Asparagus, Bell Pepper and Quinoa Salad

2 cups quinoa
2 cups water
2 cups low-sodium vegetable broth or vegan Asian broth
(Trader Joe’s has a miso flavored one)
1 bunch asparagus, cut in 1 – 1 pieces
(exclude the woody ends)
2 sweet bell peppers
(I used red and orange), cut into squares
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons tamari or soy sauce
1 tablespoon sesame oil (toasted or plain)
1 tablespoon toasted sesame seeds
1 tablespoon rice wine vinegar
1 bunch scallions, chopped
Optional: a few drops of hot sesame oil

Preheat the oven to 425 degrees.

In a medium pot with a fitted lid, bring the quinoa, water and broth to a boil over medium-high heat. Cover and lower the temperature to medium-low. Cook for 15 minutes or until all the liquid is absorbed.

Meanwhile, cover a baking sheet with a Silpat or parchment paper. Place the asparagus, bell peppers, garlic and ginger in a bowl and toss with the tamari and sesame oil until everything is coated. Spread the veggies across the baking sheet so there is no overlapping and bake for 15 minutes. Move around with a spatula, and bake for another 12 minutes.

When the quinoa is ready, place in a large bowl. When the baking time is up for the veggies, mix with the sesame seeds, then add to the bowl of quinoa. Add the rice wine vinegar, scallions and any additional seasonings, including more sesame seeds.


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