Take a big bowl of this salad and taste the first garden vegetables of the season! This salad is filled with asparagus, peas, cucumbers, radishes, fresh parsley and finished with our signature zesty lemon dressing. This spring salad is filled with hardy quinoa that will give you loads of proteins and fiber.
Note: the original receipe is made with dill but it was unavailable this week and was substituted with parsley.
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preparation time: 15 min
Total time: 30 min - difficulty level: 1
- recipe ID: PB27
- cuisine region: Canadian
Featured Saskatchewan Products
You will need
- knife
- strainer
- large bowl
- pot
- cutting board
- baking sheet
- parchment paper or non stick liner
- large spoon
Preparation
1
Prepare and cook the quinoa: Turn on the oven to 375 F to cook the asparagus.
Add water (4 cups, 8 cups, 12 cups) to a medium pot. On high heat, bring the water to a boil. Place the quinoa in a strainer and rinse well. Once water is boiling, add the quinoa and salt (1/2 tsp, 1 tsp, 1 1/2 tsp) to the water. Stir to combine and reduce heat to medium. Let boil uncovered for about 12 minutes. Drain the cooked quinoa in a strainer.
Note: This method of cooking the quinoa is ideal for this small grain Saskatchewan grown quinoa.
2
Prepare the asparagus: Wash and rinse all produce. While the quinoa is cooking, break off the woody end of the asparagus. Bend the asparagus spear about 2-3 cm from the end and it will break at the right spot. Cut the asparagus in 4 cm pieces.
3
Cook the asparagus: On a baking sheet lined with non-stick liner. place the asparagus pieces, drizzle with oil (1/4 tsp, 1/2 tsp) and bake about 7 minutes or until the asparagus are cooked but still crunchy.
4
Prepare the vegetables: Cut the cucumber in 2 length wide then cut each halves in 1/2 cm thick slices. Cut the radish in 1/2 cm slices. Cut the parlsey in about 1 cm long pieces. Cut the peas in 2 to 3 cm pieces.
Note: the original receipe is made with dill but it was unavailable this week and was substituted with parsley.
5
Assemble: When the quinoa and the asparagus are cooked, place them in a large bowl. Add the radish, cucumber, parlsey, peas and Zesty lemon dressing. Combine with a large spoon.
6
Serve: On individual plates, serve the salad.
Note: this salad is also delicious the following day.
Bon Appétit!
Ingredients
Included
2 portions
4 portions
Health Tip
Regina Naturopathic
Dr. Craig Herrington, Naturopath
CUCUMBER
Cucumbers are one of the few foods that we eat without removing the seeds. Interestingly, it is the cucumber seeds that contain a number of carotenoids and flavonoids that can help protect our heart and blood vessels. Cucumbers also have compounds called cucurbitacins that have anti-cancer effects and help manage blood sugar.
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietitian
HAVE FUN WITH FOOD
Did you hear that crunch? Ask your little one what sounds food makes in their mouth when they bite. It’s an easy and quick way to make food more fun.
RECIPE TIP
Ask the child to try the salad with and without dressing. Some children prefer plain flavours and salad without dressing.
MAKING THIS RECIPE WITH KIDS?
Ask the child to help by completing step 5 & 6:
– Assemble
– Serve
Recommended Wine Pairing
BODEGAS SALENTEIN PORTILLO PINOT NOIR
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Mendoza, Argentina
Colour: Red
Alcohol: 14%
Price (SLGA): $13.47
LIVING SKY WINERY RHUBARB
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, Saskatchewan
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30
Tags
Note: We cannot guarantee any dish is allergen free.
Weight Watchers Smart Points
Nutritional Information
