Here’s a healthy salad with garden fresh veggies and a tangy dressing that really makes the flavors pop!
Quinoa, Couscous & Asparagus Salad
4
servings20
minutesIngredients
1 cup cooked quinoa
1 cup cooked whole wheat couscous
1/2 cup carrots, diced
1/2 cup red pepper, diced
2 green onions, thin sliced
3 Tablespoons orange juice
1 Tablespoon balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon Herbs de Provence
Directions
In a bowl combine the quinoa and couscous. If you want to make this gluten free, just use 2 cups cooked quinoa.
In a skillet, use a few tablespoons of water and sauté the carrots and asparagus for a few minutes. Add to the quinoa bowl. Add the red pepper and onions.
Make the dressing by mixing together the orange juice, balsamic vinegar, mustard, and Herbes de Provence.
Pour over grain and veggie mixture and serve. You can substitute or add veggies based upon what is in season and what you like.
From: Plant Powered Payson. Thanks to Leslie Cook for sharing! Bon appetit!
