*available in Freshlife’s Bulk Foods, Herbs & Spices, or Superfoods Department

• 1 cup cooked quinoa*
• ½ cup red bell pepper, diced
• ½ cup red Spring onions, diced (check your local Farmer’s Market)
• 2 tbsp chives (perhaps growing in your backyard)
• 1 cup roasted asparagus — diagonally cut (check your local Farmer’s Market)
• Himalayan salt and black pepper to taste*
• 1/3 cup homemade vinaigrette (see recipe below)

Instructions

1. In a large bowl, add all the ingredients, except the homemade vinaigrette.
2. Mix all the ingredients to combine.
3. Pour the vinaigrette over the salad and toss well.
4. Taste test and adjust the seasoning if you think it is necessary.

How to make vinaigrette

*available in Freshlife’s Bulk Foods, Herbs & Spices, or Superfoods Department

• 1teaspoon clove garlic or ¼ teaspoon garlic powder*
• 1 teaspoon whole grain dijon mustard
• 2 tablespoons lemon juice or Bragg’s Raw Apple Cider Vinegar (ACV)*
• ¼ teaspoon Himalayan salt*
• ¼ teaspoon freshly ground black peppercorns*
• 6 tablespoons extra-virgin olive oil

Instructions

1. Finely mince a clove of garlic (or substitute garlic powder).
2. Place in a salad dressing jar, or small mason jar, with the whole grain Dijon mustard.
3. Pour the lemon juice or ACV into the mixture with Himalayan salt and black pepper.
4. Whisk to combine all the ingredients.
5. Slowly pour extra-virgin olive oil, whisking as you go to mix.
6. Taste test the seasoning, adding a pinch more of anything to suit your palate.

How to cook Quinoa (Keen-wah)

*available in Freshlife’s Bulk Foods Department

Instructions

1. Thoroughly rinse 1 cup quinoa in a fine strainer. (One cup dry yields 4 cups cooked.)
2. Bring 2 cups water to a boil in a saucepan, add the rinsed quinoa, then cover, lower the heat, and gently simmer for about 15 minutes until tender and transparent.
3. Allow to cool completely before tossing with other ingredients when a making a cold salad.

How to roast Asparagus

Instructions

1. Preheat oven to 400 degrees.
2. Trim fibrous ends of asparagus and discard.
3. Rinse asparagus in cold water.
4. Cut on the diagonal to 1 inch pieces.
5. Toss in extra-virgin olive oil.
6. Arrange in a single layer on a baking sheet, lined with parchment paper.
7. Roast 8-15 minutes, depending on thickness and preferred doneness (check for fork tenderness).