Mindy Fox's Red Quinoa, Raw Asparagus and Endive Salad with Shaved Parmigiano-Reggiano

Name: Mindy Fox's Red Quinoa, Raw Asparagus and Endive Salad with Shaved Parmigiano-Reggiano
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams asparagus, tough ends trimmed; 227 grams Belgian endive; 4 servings Kosher salt; 1 Tbsp fresh lemon juice; 59 milliliters extra-virgin olive oil (use the good stuff); 59 milliliters pine nuts; 237 milliliters red quinoa, pre-washed

Mindy Fox's Red Quinoa, Raw Asparagus and Endive Salad with Shaved Parmigiano-Reggiano might be just the side dish you are searching for. One portion of this dish contains about 9g of protein, 22g of fat, and a total of 354 calories. This gluten free and vegan recipe serves 4. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up asparagus, belgian endive, quinoa, and a few other things to make it today.

Instructions

Pour two cups of water into a medium-sized saucepan.

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Water

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Sauce Pan

Add quinoa. Bring to a boil over high heat. Cover and reduce heat to low to maintain a simmer. Cook until the quinoa absorbs the water, about 15 minutes.

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Quinoa

Water

Meanwhile, set a large dry skillet over medium-low heat, and add the pine nuts. Toast the pine nuts, tossing occasionally, until lightly browned, 4 to 6 minutes.

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Pine Nuts

Toast

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Frying Pan

Transfer the pine nuts to a plate when done, and turn off the heat.

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Pine Nuts

Cut off the tips of the asparagus, and then quarter the tips lengthwise. Thinly slice the asparagus stalks crosswise at a slight diagonal.

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Asparagus

Cut the endive crosswise at a slight diagonal into 1/2-inch-thick slices. Discard the bases of the endive.

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Endive

When the quinoa is done, spread it out on a large baking sheet set over a wire rack (that way the bottom cools quickly).

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Quinoa

Spread

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Baking Sheet

Wire Rack

Let the quinoa cool, about five to ten minutes.

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Quinoa

In a large bowl, combine all the ingredients, plus a 1/2 teaspoon of salt, and gently toss. Divide the salad between four plates and serve, seasoning with more salt to taste.

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Seasoning