Quinoa-Asparagus Salad With Balsamic-Tangerine Dressing

1. 1

   In a small saucepan, boil water over medium heat. Add quinoa and cover. Reduce heat and cook for 12-15 minutes, or until liquid is absorbed. Remove from heat and let cool.

2. 2

   Boil asparagus in a medium stock pot until crisp-tender, about 4 minutes. Remove from heat, drain and transfer to a large bowl of ice water. This preserves the bright green color of the asparagus.

3. 3

   In a large bowl, combine spring mix, arugula, cherry tomatoes, green onion, basil and asparagus. Add quinoa and stir.

4. 4

   Combine all dressing ingredients and stir with a small whisk. Drizzle dressing over salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.