Enjoy celebrating the fresh produce of summer with this delicious strawberry, arugula, and quinoa salad.
½ bunch asparagus, ends trimmed, cut into 2-inch pieces
¼ cup fresh lemon juice
2 tablespoons honey
1 teaspoon salt
1½ teaspoons fresh ground black pepper
¼ cup extra virgin olive oil
1 package (8.8 ounces) ready to serve white & red quinoa
2 cups loosely packed arugula
2 cups halved fresh strawberries
1 cup crumbled feta cheese
Heat large saucepot of salted water to a boil over high heat. Add asparagus; cook 1½ minutes. Transfer asparagus to bowl filled with ice water; once cooled, drain and pat dry.
In large bowl, whisk lemon juice, honey, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Add quinoa, arugula and asparagus; toss to combine. Fold in strawberries and cheese. Makes about 7 cups.
Approximate nutritional values per serving: 185 Calories, 12g Fat (4g Saturated), 17mg Cholesterol, 517mg Sodium, 18g Carbohydrates, 3g Fiber, 7g Sugars, 4g Added Sugars, 5g Protein