Quinoa and Grilled Asparagus Salad
From Foodland Ontario
DATE: Monday, May 28th, 2012
Ingredients1 cup (250 mL) quinoa, rinsed
1 lb (500 g) Ontario Asparagus, trimmed
1 Ontario Greenhouse Sweet Pepper (any colour), seeded and quartered
1 large Ontario Onion, cut into 1/2-inch (1 cm) thick slices
2 tbsp (25 mL) vegetable oil
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1/2 cup (125 mL) chopped flat-leaf parsley
1 tsp (5 mL)grated orange rind
1/4 cup (50 mL)orange juice
1 tbsp (15 mL) Ontario Liquid Honey
1 tbsp (15 mL) each red wine vinegar and Dijon mustard
1 small clove garlic, finely minced
1/4 tsp (1 mL) each salt and pepper
In medium saucepan, bring quinoa and 2 cups (500 mL) water to boil; reduce heat to low, cover and simmer 15 minutes or until most of the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Place in serving bowl; let cool.
Meanwhile, place asparagus, sweet pepper and onion on rimmed baking sheet; brush with 1 tbsp (15 mL) of the oil. Place vegetables directly on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender-crisp and lightly marked, 5 to 10 minutes, transferring back to baking sheet as they are done. Let cool slightly. Cut into bite-size pieces; stir into quinoa along with chickpeas and parsley.
In small bowl, whisk together remaining oil, orange rind and juice, honey, vinegar, mustard, garlic, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature.