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 400º for 15-20 minutes.
Lightly toast some pine nuts in a dry skillet on the stove. The aroma is wonderful!
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!