Ingredients:
- 1 ½ cups cooked quinoa
- 1 (14 ounce) can chickpeas, drained and rinsed
- 4 cups shredded kale
- 12 to 15 asparagus spears, woody ends trimmed off
- Olive oil for drizzling or spraying
- Kosher salt and pepper
- ⅓ cup diced radish
- ⅓ cup crumbled feta cheese
- ⅓ cup chopped pistachios, roasted and salted
Lemon Vinaigrette:
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 garlic cloves, finely minced or pressed
- 2 tablespoons chopped herbs (e.g., dill and chives)
- Kosher salt and pepper
- ½ cup extra virgin olive oil
Instructions:
1. Preheat the oven to 425°F.
2. On a baking sheet, spread out the cooked quinoa, shredded kale, chickpeas, and asparagus spears. Drizzle or spray with olive oil, then season generously with salt and pepper.
3. Roast for 15 minutes or until the quinoa is toasted and the kale is crispy.
4. Transfer all the warm ingredients to a large bowl. Drizzle with some of the lemon vinaigrette. Add the diced radish, chopped pistachios, and crumbled feta. Toss well, adding more dressing as needed. Taste and adjust seasoning with more salt and pepper if necessary.
5. Serve immediately.
Lemon Vinaigrette:
1. In a small bowl, whisk together lemon juice, red wine vinegar, honey, Dijon mustard, garlic, chopped herbs, and a pinch of salt and pepper.
2. While whisking continuously, slowly stream in the olive oil until the dressing is emulsified.
3. This dressing can be stored in the fridge for a few days and can be made ahead of time.
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