Quinoa Salad With Avocado, Asparagus and Sun Dried Tomatoes

Name: Quinoa Salad With Avocado, Asparagus and Sun Dried Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 cup Asparagus (1 cup asparagus cut into few inch pieces); 1 piece Avocado (1 avocado); 1 piece Garlic (1 garlic clove minced); ½ tsp Agave Nectar (1/2 teaspoon honey or agave); ½ piece Lemon (1/2 Juice of lemon); 2 tbsp Olive Oil (2 tablespoons olive oil); 1 cup Quinoa (1 cup quinoa); ½ tsp Table Salt (1/2 teaspoon salt); 1 tsp Cajun Seasoning (1 teaspoon Italian herb seasoning); 2 pieces Shallots (2 shallots); ½ cup Sun-dried Tomatoes (1/2 cup sun dried tomatoes)

40 minMediterranean

Servings2

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Rinse quinoa under cold running water for a minute or two to get rid of the bitter aftertaste.
2Transfer to a pot or rice cooker, add 2 cups of water, salt, cover and bring to a boil. Lower down the heat and cook 15 min or until water is absorbed.In another pot bring water to a boil, add asparagus and simmer 5-8 min or until soft.When ready cool down the quinoa and asparagus. Meanwhile chop all the veggie ingredients.Prepare the dressing by simply mixing all of its ingredients (lemon juice, 2 tbs olive oil, 1 garlic clove, 1 tsp italian seasoning, 1/2 tsp honey, pinch of salt) in a bowl.In a bowl combine quinoa, avocado, asparagus, sun dried tomatoes and shallots.
3Pour the dressing and mix until all is combined.