Warm quinoa and roasted vegetable salad with Meyer lemon (riesling) vinaigrette
This recipe comes from Kimberly Morales, author of the Poor Girl Eats Well food blog.
For the salad:
1/2 pound fresh asparagus, cut into 1-inch spears
1 large red bell pepper, cut into 1-inch strips
1 1/2 cups sliced cremini mushrooms
1 tablespoon riesling grapeseed oil
1/2 teaspoon granulated garlic
2 cups cooked quinoa (red, white or black all work well)
For the dressing:
1/4 cup riesling grapeseed oil
1/4 cup apple cider vinegar
1 teaspoon stone ground dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon honey or agave nectar
Generous pinch of salt
Freshly ground black pepper
Preheat the oven to 400 degrees. While oven is heating, prepare the dressing by whisking together all ingredients until smooth. Cover and set aside.
In a large bowl, combine the asparagus, peppers, mushrooms, grapeseed oil and garlic. Toss together until the veggies are completely coated. Place the vegetables on a foil lined baking sheet and roast for 10-15 minutes, until the asparagus is tender but still firm. Allow to cool for a few minutes, then transfer to a clean bowl.
Pour about 2/3 of the dressing onto the roasted vegetables and mix together. Spoon generous amounts of quinoa into bowls or plates and top with plenty of roasted vegetables. Drizzle the remaining dressing onto the quinoa, serve as a side or on its own, and enjoy!