John and I went to Vegas a few weeks ago and shared a delicious quinoa salad at California Pizza Kitchen. I couldn’t wait to get home to try and recreate it…I finally did today and it was even better homemade. This is a great gluten-free, vegan protein packed lunch, but it would also be good paired with some grilled salmon or roasted chicken for dinner for a clean-eating option.

Put your quinoa on to cook, according to the package directions. While it’s cooking, roast some asparagus at 400ΒΊ for 15-20 minutes.

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Lightly toast some pine nuts in a dry skillet on the stove. The aroma is wonderful!

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Once everything is ready, assemble your salad: Arugula, red onions, pine nuts, sun-dried tomatoes, a scoop or two of cooked quinoa and your roasted asparagus. Drizzle on some homemade Dijon dressing (recipe below), toss together and dig in!

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Print Recipe
Dijon Vinaigrette Dressing
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine all ingredients in a glass jar and shake (I use Ball mason jars).
  2. Stores about 1 week in fridge.

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