Curried Quinoa + Asparagus Salad

Curried Quinoa + Asparagus Salad. Made with a delicious vinaigrette!

For the Salad:
1 c. tri-colored quinoa, uncooked
1 bunch of asparagus, cut into 1” pieces on a diagonal
1 x 14 oz. can of chickpeas, rinsed & drained
2 carrots, shredded
2 tbsp. cilantro, roughly chopped
handful of dried cranberries
1 diced apple (optional)
salt & pepper

Ginger Curry Vinaigrette:
Juice of ½ lemon
2 tbsp. red wine vinegar
1 heaped tsp. madras curry powder
2 tsp. honey
½ inch piece of ginger, peeled and grated
½ clove of garlic
½ c. olive oil

View the full recipe at The Clever Carrot →