Easiest Way to Prepare Perfect Monday Night Salad with Quinoa & Asparagus

Monday Night Salad with Quinoa & Asparagus. Make Your Salad What You Want. Order Online and Pick Up In Restaurant! This vibrant salad from The Hungry Waitress is the kind that improves with time, as the black beans, kale, tomatoes and dried cranberries all meld together with the quinoa and lemony dressing.

It feels light and refreshing but the avocado and quinoa make it perfectly filling as a main course. Throw some fresh tomatoes, briny olives, and pieces of salty cheese into quinoa, and the slightly boring but healthy grain gets a flavorful face-lift. As written, this is a vegan quinoa salad — it's delicious, hearty, and extremely satisfying this way. You can cook Monday Night Salad with Quinoa & Asparagus using 20 ingredients and 3 steps. Here is how you cook it.

Ingredients of Monday Night Salad with Quinoa & Asparagus

1. Prepare of Salad.
2. Prepare 10 of baby tomatoes, halved.
3. It’s 1/2 of cucumber, sliced.
4. You need 3 of cooked beetroot, sliced.
5. It’s 2 of scallions, chopped.
6. Prepare 1 of carrot, grated.
7. You need 10 of green olives.
8. It’s 1 tsp of olive oil.
9. It’s 1/2 of lemon, juiced.
10. It’s To taste of black pepper.
11. You need To taste of black sesame seeds.
12. It’s of Quinoa & Asparagus.
13. Prepare 1/2 cup of quinoa.
14. It’s 2 cloves of garlic, chopped.
15. Prepare 1/2 of red onion, chopped.
16. Prepare 1/2 of red chilli, chopped.
17. Prepare 2 tsp of olive oil (1 for quinoa / 1 for asparagus).
18. Prepare 1/2 of lemon, juiced.
19. Prepare To taste of smoked paprika.
20. You need To taste of black pepper.

That said, there are lots of variations you can do to make this salad your own. Serve this as a cold or warm quinoa salad. Give it a Mediterranean or Greek spin with the addition of feta cheese and some sliced olives. Pour dressing over the salad and mix well.

Monday Night Salad with Quinoa & Asparagus step by step

1. Chop all vegetables for salad and set aside in a big bowl. Add oil, lemon juice and seasoning..
2. Cook quinoa (we had leftovers from the night before). Fry up garlic, onions and chilli in oil. Add in quinoa and smoked paprika..
3. Brush oil onto asparagus. Place into a very hot pan / griddle and cook until smoky. Add lemon juice on asparagus and quinoa..

Enjoy immediately or put in the fridge for later. This salad keeps well in the fridge and can be prepared in advance. It's Super Bowl Sunday and I'm daring to post a salad recipe. Trust me though, come tomorrow morning many of us will all be wanting to awaken from our hot-wing-junkie stupor. So why not plan on Monday night being a meatless Monday, salad kind of night?