Wild Rice & Asparagus Salad
Updated: Jan 4, 2019
This salad is delicious, unfortunately because the dressing is mixed into the salad I recommend storing them in a mason jar and eating them within 2 days to ensure freshness. Makes 2 serving
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
for the salad:
1 cup chopped asparagus
3 cups baby spinach
1 cup cooked wild rice (from 1/2 cup uncooked)
1 cup cooked quinoa
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 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. Service immediately or store in fridge for up to 2 days max.
Recipe by: www.simplyquinoa.com