Note: this piece first appeared as the April 2008 ClarkWellness.net Recipe of the Month.
Serves 4
This delightful salad is bursting with the delicious flavors of spring. Tender green asparagus joins whole-grain superstar quinoa, sliced carrots, and fresh herbs to produce a simple, easy side dish perfect for a quick weeknight meal. Add some lean protein for an instant entrée. Serve warm or at room temperature.
2 cups cooked quinoa
1 cup sliced fresh asparagus, blanched
1 cup sliced carrots, blanched
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons brown rice vinegar
sea salt and freshly ground black pepper to taste
Combine all ingredients and serve.
Note: This piece first appeared in the July 2005 issue of Clark Wellness ForkBytes.
Prep time: 10 to 15 minutes
Cooking time: 3 minutes
Yield: 4 to 6 servings
3 cups sliced asparagus
1 cup shredded red cabbage
1 cup shredded green cabbage
2 cups snow or sugar snap peas
2 cups mung bean sprouts (optional)
1 tablespoon chopped mint
1/4 cup toasted chopped peanuts
1/2 cup apple juice or cider
1/4 cup rice vinegar
2 tablespoons mirin (rice wine; available in Asian section of large supermarkets or natural food stores)
2 tablespoons tamari or shoyu (natural soy sauce)
1 tablespoon no-taste oil, such as sunflower, safflower, or canola
1/4 bunch watercress
Chopped green onions and whole mint leaves to garnish
Steam asparagus until tender, about 3 minutes. Refresh in cold water and drain. In a serving bowl, toss asparagus with red and green cabbages, snow or sugar snap peas, mung bean sprouts (if using), mint, and peanuts. Set aside.
Whisk together apple juice or cider, rice vinegar, mirin, tamari or shoyu, and oil in a small bowl. Pour over salad. Serve salad over watercress and garnish with green onions and whole mint leaves.
