Quinoa and Roasted Asparagus Salad

Quinoa tossed with tender roasted asparagus pieces, crunchy red pepper chunks and a lemony vinaigrette.

1 cup dry quinoa, rinsed well
1 bunch of fresh asparagus, approximately 1 lb.
1 tablespoon olive oil
¼ cup finely chopped red onion
1 large sweet red pepper, chopped
1 cup chopped fresh parsley

Dressing:
½ cup lemon juice
¼ cup olive oil
¼ cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
1 clove garlic, minced
Freshly ground black pepper

View the full recipe at The Lovin’ Forkful →