Hello and Happy day to you, my lovelies!
How’s your week going so far? I know everyone’s saying this… but MAY… whoa. How did we get here so fast? It’s wild.
Speaking of wild! Life has been insanely busy on this end lately.
Honestly, I love it that way. A full schedule helps keep my wacky brain in check, but also makes it kind of hard to keep my diet on track.
Just to be clear, when I say diet, I don’t mean like diet diet.
No-way. Not for me. No thanks.
My definition of diet is pretty plain and simple: eat some dang vegetables and fruit everyday. I do it because I love my body and it’s the kind thing to do.
I also do it because it’s damn delicious done right.
Since we’ve been go-go-go here all week, and it doesn’t look like that’s slowing down anytime soon, I made this quick and gorgeous salad for on-the-go meals that shine!
A meal this pretty, flavorful, and quick certainly deserves a seat at your table! So go on and welcome Spring with a sassy little salad.
Your body will totes love you for it.
Asparagus, Avocado, and Orange Quinoa Salad with Sesame – Mint Vinaigrette – Baker by Nature
12 oz fresh asparagus, ends cut off and chopped into 2 inch pieces
1 large, ripe avocado, cut in half, pitted, and sliced thinly
2 oranges, sliced (blood oranges are gorgeous if you can still find them, if not any kind will work)
1 cup quinoa, rinsed well
Cook your quinoa according to package details. While the quinoa is cooking, prepare an ice bath for your asparagus and bring a pot of water to boil. Once water is at a rapid boil, toss in asparagus and cook for 2 minutes, then immediately transfer to the ice bath so it doesn’t over cook. Once quinoa and asparagus are cooked, combine them in a large serving bowl and toss with 3/4’s of the vinaigrette. Plate the salad and top with sliced avocado and orange. Add an additional tablespoon or so to the top of every salad, then serve immediately.
For the Vinaigrette:
1/2 cup fresh mint leaves
1/4 cup red onion, chopped roughly
2 cloves garlic
1 tablespoon whole grain mustard
1 tablespoon raw honey
2 tablespoons lemon juice
1/2 cup sesame oil
1/2 cup white wine vinegar
1 teaspoon salt
Pepper to taste
Place all ingredients in a blender and pulse until smooth. Pour 3/4 of the dressing over quinoa and toss well. Use the rest of the dressing to top the plated salads.
Love EVERYTHING about this salad. The vinaigrette sounds insane! Spring makes food so celebratory, don’t you agree?…. YUM! 🙂
I couldn’t agree more! And the vinaigrette really is major!!!
Kiran @ KiranTarun.com says
It’s almost mid-way in 2013!! Unbelievable!!!
And you’ve made something that has all of my favorite ingredients. Yummy and healthy!!
Banbury Hills says
This looks delicious AND healthy which is always a winner!
sally @ sallys baking addiction says
I, too… cannot believe it is MAY already! 4 months of 2013 are gone! It’s crazy.
What a flavorful dish! I love cooking with quinoa, but I don’t do it nearly enough. This one is being saved!
All the delicious fresh flavors in this would make me feel like a million bucks! Major yum.
You are so creative in your wonderful salads 😀
Choc Chip Uru
Sylvie @ Gourmande in the Kitchen says
I’m still getting my fill of fresh asparagus while I can, one of my spring favorites!
Katie @ Blonde Ambition says
My fridge and pantry are teeming with asparagus and avocado right now… this sounds like it would be an excellent side dish for dinner tonight! The vinaigrette really does it for me though 🙂
Stacy | Wicked Good Kitchen says
I’m all about avos, asparagus and healthy salads with flavor that goes “BOOM”! Seriously, this is a salad of my dreams. LOVE red quinoa and I bet the sesame and citrus notes are the “flavor glues” that hold everything together. BRAVO, girl! You are truly amazing and your recipes this past week prove it! So happy this salad is in my life now. Thank you! Pinning… xo