while we were in portland, we stopped at a restaurant whose newest addition to the menu was a quinoa and asparagus salad. never one to turn down quinoa (haha!), i had to try it. once we got back home, we re-created it. although we don’t have the exact measurements, here are the ingredients.
* 1 cup quinoa, cooked
* asparagus, cut into 1″ spears
* red onion
* sun dried tomatoes
* feta cheese
* garlic, minced
* olive oil
we cooked the quinoa and set it aside while we sauteed the asparagus and red onion in olive oil. once the asparagus was tender, we added in a handful of spinach (let it cook down) and about a half teaspoon of minced garlic. then we put a serving of quinoa on top of a bed of arugula and then added the asparagus mixture on top. lastly we sprinkled on feta cheese and a few sun dried tomatoes. the restaurant used a champagne vinaigrette but we skipped it at home.
this is a good recipe to try for our challenge of the week!