Kitchen Roundtable

:rectnt Asparagus, Strawberry and Quinoa Caprese Salad with Simple Balsamic Vinaigrette :oed

Asparagus, Strawberry and Quinoa Caprese Salad with Simple Balsamic Vinaigrette

A light, fresh, healthy salad with interesting flavors and textures.

While I had never before found a quinoa recipe that I liked enough to make it again, this one was delightful.

Ingredients:
For the salad:
2 cups cooked quinoa
1 teaspoon olive oil
30 spears asparagus, chopped into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, chopped
Salt and pepper
16 strawberries, sliced (about 12 ounces)
4 1/2 ounces mozzarella cheese, cut into small cubes
1/3 cup Simple Balsamic Vinaigrette (recipe below)
2 tablespoons finely chopped fresh basil
Makes 7 servings

For the vinaigrette:
1/4 cup balsamic vinegar
1/2 clove garlic, finely chopped
1 teaspoon Dijon mustard
1 teaspoon olive oil
1 teaspoon maple syrup, agave nectar, or honey
Dash salt and pepper
Makes 1 cup

Instructions:
For the salad:
Place the cooked quinoa in a large salad bowl.

Prepare the balsamic vinaigrette (instructions below) and set aside.

Heat the olive oil in a large sauté pan over medium heat.

Once heated, add the asparagus and garlic.

Sprinkle with salt and pepper.

Cook for 2-3 minutes until the asparagus is bright green and slightly tender, yet still has a little crunch.

Add the asparagus to the quinoa.

Mix in the strawberries, mozzarella cheese, and 1/3 cup of the balsamic vinaigrette.

Toss to combine.

Top the salad with chopped fresh basil.

For the vinaigrette:
Place all ingredients in a small bowl, mini food processor, or blender.

If using a bowl, whisk all ingredients together.

If using a food processor or blender, mix on high until the dressing reaches a smooth consistency.

Serve immediately or store in the refrigerator for up to a week.


Our asparagus bed rewards us with stalks on a regular basis during the season, and even though we love asparagus, I was tired of just cooked asparagus and didn't want to make anything like a casserole with heavy sauces or stalks wrapped in bacon. Coincidentally, I had some already cooked plain quinoa in the freezer. Also, I had some strawberries that were on the verge of getting past their prime, as well as just enough mozzarella that needed to be used, so this was just perfect. I didn't have fresh basil, however, so I didn't use the basil. I may have sprinkled on some dried basil, but I can't remember now (it's been a couple of weeks since I made it). You could always put some dried basil in the vinaigrette, even if it doesn't look as pretty as chopped, fresh basil on the salad.

The picture of the dish is beautiful--
Source:
http://www.destinationdelish.com/asparagus-strawberry-quinoa-caprese-salad/

Messages In This Thread

:rectnt Asparagus, Strawberry and Quinoa Caprese Salad with Simple Balsamic Vinaigrette :oed
Re: :rectnt Asparagus, Strawberry and Quinoa Caprese Salad with Simple Balsamic Vinaigrette
You're absolutely right, Di, and I believe that's my fault.