Quinoa Salad

  • quinoa salad1 cup Quinoa, cooked (I like to use the red for more color)
  • Asparagus, cut into 1 inch pieces
  • 1 bunch Baby Spinach
  • 1 pint Cherry Tomatoes, quartered (optional)
  • 1 cup Artichoke Hearts, quartered
  • 1 Shallot, sliced thin
  • 3/4 cup Shiitake mushrooms
  • 1/2 cup Kalamata Olives, halved
  • 1/3 cup olive oil
  • 2 Tbs. Vinegar or Lemon Juice (wine vinegars are delicious in this salad)
  • Sea Salt & Pepper to taste

Cook quinoa according to directions and put into bowl to cool down. Add spinach so that it wilts some.

Roast asparagus, mushrooms and shallots in oven (425 degrees) for about 5 minutes. Remove from oven and add to quinoa. Add tomatoes, artichoke hearts and olives and toss together.

Mix ingredients for vinaigrette and add to salad. Mix together and chill for about an hour.

This dish is delicious served warm as well. Also great served with grilled chicken breast or grilled salmon.