“Vegetarian Chilean Lunch Feast: Patagonian Quinoa & Asparagus Salad with Cilantro-Lime Dressing

Allergens

None in the base recipe. However, feta cheese is a common allergen. Omit for vegan/vegetarian diets.

Ingredients

• 1. 1 cup uncooked quinoa 2. 2 cups water or vegetable broth 3. 1 lb asparagus, trimmed and cut into bite
• sized pieces 4. 1 red bell pepper, diced 5. 1 yellow bell pepper, diced 6. 1 cup cherry tomatoes, halved 7. 1/2 cup feta cheese, crumbled (omit for vegan) 8. 1/4 cup fresh cilantro, chopped 9. 1 lime, juiced 10. 1/4 cup olive oil 11. Salt and pepper to taste

Instructions

1. Rinse quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa with water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid has been absorbed. Remove from heat and let it cool.
2. Steam asparagus for about 3 4 minutes, or until tender yet crisp. Set aside to cool.
3. In a large bowl, combine the cooked and cooled quinoa, steamed asparagus, red bell pepper, yellow bell pepper, cherry tomatoes, and feta cheese (if using).
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to taste. Pour the dressing over the salad and toss well. Gently fold in the cilantro.
5. Chill the salad for at least 30 minutes before serving.

Chef’s Insight

The combination of flavors and textures creates a well-rounded dish that satisfies both the palate and the eye.

Notes

To prepare a vegan version, omit the feta cheese.