1 bunch medium asparagus spears, about 1 pound, woody ends trimmed
3 golden medium-large golden beets, tops removed and reserved for another use; roasted, peeled and cubed, about 1 ½ cups
2 cups baby spinach leaves
Mint Vinaigrette:
¼ cup diced red onion
1 clove garlic
½ cup fresh mint leaves
3 Tablespoons unseasoned rice vinegar
1 teaspoon raw honey
¾ teaspoon sea salt + more to taste
freshly ground pepper to taste
½ cup unrefined, cold-pressed extra-virgin olive oil
Instructions
Rinse the quinoa with cold water in a fine mesh sieve. Transfer to a medium saucepan and add 1 ¾ cups water. Bring to a boil, cover and lower to a simmer. Cook for 15 minutes or until all water has been absorbed. Allow to sit off the heat, covered for an additional 10 minutes.
Prepare a large bowl of ice water. Bring a large pot of salted water to a boil and submerge the asparagus for 2 minutes. Drain and immediately plunge the asparagus in the ice water bath until cooled. Remove from the water, pat dry and cut into 1-inch pieces.
Prepare the vinaigrette: in a blender or a food processor, combine the onions, garlic, mint, vinegar, honey, salt and pepper. Turn the motor on and add the olive oil in a slow steady stream.
Place the spinach leaves in a large salad bowl. Add the quinoa, beets and asparagus to the spinach. Drizzle the dressing over the salad and toss to combine. Taste for seasoning.
Notes
Feta and walnuts are both fantastic in this salad.
Recipe by Pamela Salzman at https://pamelasalzman.com/asparagus-and-spinach-salad-with-quinoa-video/