Asparagus, Wild Rice + Quinoa Salad with Lemon-Turmeric Vinaigrette
A simple green salad that's filled with flavor and whole grain goodness
Servings: 4 as a side
Calories: 207kcal
Ingredients
- 1 cup chopped asparagus
- 3 cups baby spinach
- 1 cup cooked wild rice from 1/2 cup uncooked*
- 1 cup cooked quinoa
- for the dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon raw honey or maple syrup
- 1/4 teaspoon turmeric
- Salt + pepper to taste
Instructions
- Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they're starting to get tender. Pour through a strainer and rinse with cold water to stop the cooking process. Set aside while you assemble the salad.
- Add spinach, wild rice, quinoa and asparagus into a large bowl.
- Whisk together the dressing ingredients then pour over salad and toss to combine. Serve immediately or store in the fridge for up to one day.
Notes
*if cooking rice from scratch, follow the instructions on the package for cooking wild rice (mine took about 50 minutes).
Nutrition
Calories: 207kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 314mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2365IU | Vitamin C: 9.7mg | Calcium: 38mg | Iron: 2.4mg