Looking for something yummy to cook tonight? Check out this recipe from Emily Samet, our clinical nutritionist and herbalist. Quinoa Salad Ingredients: 1 cup of quinoa 2 cups of water 1 small cucumber, diced 1/8 cup flat leaf parsley, chopped 3 tablespoons fresh mint, chopped 3 tablespoons fresh basil, chopped 1 cup cherry tomatoes 1 garlic clove 1 lemon 8 asparagus, bottoms trimmed 1/4 cup black olives, pitted olive oil balsamic vinegar Salt and pepper Place the water in a small pot and add the quinoa and 1 teaspoon of salt, bring to a boil. cover and reduce to simmer. Cook for about 12 to 15 minutes. Drain excess liquid, if any. Toss asparagus with olive oil, salt,pepper, balsamic vinegar and roast in a 400 degree oven for 10-15 minutes. In a sauté pan with a lid, add 2 tablespoons of olive oil and then add the garlic, cherry tomatoes, salt, pepper, 1 tablespoon of balsamic vinegar and cook for 8 minutes covered with the lid, but do check on them often. To assemble: In a bowl, combine the quinoa, cucumbers, herbs, cherry tomatoes and black olives. Toss to mix thoroughly. Adjust seasoning, add a drizzle of olive oil and place asparagus on top.
Posted on: Fri, 14 Jun 2013 14:49:54 +0000
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