Quinoa Salad

Ingredients:
1 cup quinoa
1 avocado
1 cup asparagus cut into few inch pieces
1/2 cup sun dried tomatoes
2 shallots
1/2 tsp salt

Dressing
Juice of 1/2 lemon
2 Tbsp olive oil
1 garlic clove minced
1 tsp Italian herb seasoning
1/2 tsp honey or agave
Pinch of salt
Directions
Rinse quinoa under cold running water for a minute or two to get rid of the bitter aftertaste.
Transfer to a pot or rice cooker, add 2 cups of water, salt, cover and bring to a boil. Lower down the heat and cook 15 min or until water is absorbed.
In another pot bring water to a boil, add asparagus and simmer 5-8 min or until soft.
When ready cool down the quinoa and asparagus. Meanwhile chop all the veggie ingredients.
Prepare the dressing by simply mixing all of its ingredients in a bowl.
In a bowl combine quinoa, avocado, asparagus, sun dried tomatoes and shallots. Pour the dressing and mix until all is combined.
Source

Quinoa Chop Chop With Citrus Vinaigrette

Served hot or cold, this citrusy side is a great make-ahead dish

Prep time: 30 minutes
Total time: 40 to 50 minutes
Serves: 4

1 1/2 cups quinoa
12 dried Mission figs, roughly chopped
3/4 cup roughly chopped walnuts
1 red bell pepper, diced
1 to 2 carrots, diced
2 to 3 ribs celery, diced
4 Tbsp chopped fresh Italian parsley
1 cup canned chickpeas, drained and rinsed Salt and pepper to taste

For the dressing
Juice of 1 large orange
3 Tbsp apple cider vinegar, or more to taste
3 Tbsp olive oil

Directions
1. Cook the quinoa according to package directions. (Chop the ingredients while the quinoa cooks.)
2. Whisk together the dressing.
3. Place all ingredients in a large serving bowl and toss well with the vinaigrette, seasoning to taste with salt and pepper. This is a perfect make-ahead that tastes great cold, too!