I got the idea for this salad from an ice cream that used roasted strawberries, and coconut milk I had the other day. The combination of sweetness of the strawberries, and the tartness of the vinegar make a nice contrast. I hope you enjoy this healthy salad. This can be served warm or cold.
Roasted Strawberry and Asparagus Quinoa Salad
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup strawberries (sliced length wise)
- 1/2 pound asparagus (cut into bite sized pieces)
- 1 red onion (sliced thin)
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil + 1 tsp for chickpeas
- salt and pepper to taste
- 1 can of chickpeas (drained)
- 1/4 cup feta (crumbled)
- 1 handful almonds (chopped)
- 1 clove garlic (chopped)
- 1 teaspoon honey
- 1 teaspoon mustard
Directions
- Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
- Prepare the strawberries, asparagus and onion. In a medium bowl toss the strawberries, asparagus, onion in the balsamic vinegar, olive oil, salt and pepper.
- Separate half of the chickpeas, and dry with a paper towel, and toss with a pinch of salt, pepper and 1 tsp of olive oil.
- Place the strawberries, asparagus and onion on a roasting pan in a preheated 400F/200C oven until caramelized, about 10-20 minutes.
- On a smaller roasting pan put the seasoned chickpeas and cook for 20 minutes.
- Mix the quinoa, asparagus, onion, remaining chickpeas and strawberries.
- Make the dressing: Mix the juices left in the roasting pan with the garlic, honey and mustard in a small bowl. Pour the dressing onto the salad and toss to coat. Season with Salt and Pepper to Taste.
- Top with chopped almonds and feta cheese.
