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Vegetable-Quinoa Salad


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Vegetable-Quinoa Salad Recipe





1/3 cup white quinoa*
1/3 cup red quinoa*
2 pounds asparagus, trimmed and roasted, cut into 1-inch pieces
1 cup cooked yellow split peas
3/4 cup crumbled pecorino Romano cheese*
1/2 cup toasted pecan pieces
1/4 cup finely chopped red onion
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon roasted garlic purée
1 1/2 teaspoons coarse salt
1 teaspoon ground black pepper


• Place white quinoa and red quinoa in a fine-mesh sieve. Thoroughly
rinse under cold running water, using your fingers as a
rake. Drain well.
• In a medium saucepan of salted boiling water, cook quinoa,
uncovered, until almost tender, approximately 10 minutes.
Drain in fine-mesh sieve. Set aside.
• Fill saucepan with 1 inch water, and bring to a simmer. Set sieve
with quinoa over saucepan (water should not touch bottom of
sieve). Cover with a folded kitchen towel, then cover with a lid
(lid does not need to fit tightly). Steam until quinoa is tender,
fluffy, and dry, approximately 15 minutes. Remove from heat,
and remove lid. Set aside, covered with towel, for 5 minutes.
• Place cooked quinoa in a large bowl, fluffing with a fork. Add
asparagus, split peas, cheese, pecan pieces, and onion. Gently
toss to combine. Set aside.
• In a small bowl, whisk together oil, lemon juice, garlic, salt, and
pepper. Pour dressing over quinoa mixture, gently stirring to
combine. Serve at room temperature.

 
*Quinoa is a tiny, disk-shaped whole grain similar in appearance to
couscous. It can be found in many supermarkets on the rice and pasta
aisle, in specialty-foods stores, or online at
amazon.com. Pecorino Romano  

is a dry, salty sheep’s-milk cheese similar to Parmesan, which may be substituted.  



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