Quinoa Salad
½ cup uncooked quinoa
2 TBSP chopped fresh chives
½ cup fresh Italian parsley
Drizzle of Angelina Mandarin Orange Crushed Extra Virgin
Olive Oil (or other citrus olive oil)
sea salt to taste
1 cup green beans
1 cup asparagus
another drizzle of olive oil
Cook the quinoa and set aside to cool. Once cooled, stir in the chives,
Italian parsley, olive oil and a little bit of salt. Chill in the refrigerator. Steam or bake the asparagus and green beans (I baked them
with some of the citrus oil). Chop
in pieces before cooking, after cooked some of it is hard to chop. Add sea salt and pepper to taste. Serve warm or cold.
Since asparagus can be very expensive during off-season,
other greens can be added. I’ve
made this with sugar snap peas and it was very good.
