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Quinoa Salad with Asparagus, Tomatoes and Zucchini

 

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Quinoa Salad with Asparagus, Tomatoes and Zucchini
 

 

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Recipe

Quinoa Salad with Asparagus, Tomatoes and Zucchini

Times

  • Prep Time : 15 min
  • Cook Time : 15 min
  • Ready Time : 30 min

Servings

4-6

Ingredients

  • 1 cup quinoa
  • 1 cup cut up asparagus (cut into 1-inch pieces)
  • 1 cup diced zucchini
  • 1 cup cut up cherry tomatoes
  • 2 scallions, chopped
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper to taste

Directions

Place the quinoa in a strainer and rinse thoroughly with cold water. Let drain. Bring 1-1/2 cups water to a boil, add the quinoa, stir, lower the heat and simmer, covered, for about 15 minutes, or until all the liquid has been absorbed and the grains are tender. Remove the pan from the heat and spoon the quinoa into a bowl to cool. Bring water in a saucepan to a boil. Add the asparagus and cook 15 seconds. Add the zucchini and cook for another 15 seconds. Rinse under cold water and drain. Add the asparagus and zucchini to the quinoa. Add the tomatoes, scallions, dill and mint and toss ingredients to distribute them evenly. Pour the olive oil and wine vinegar into the salad and toss. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving.

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About Ronnie Fein

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Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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