Spring Quinoa Salad
- 12 medium-sized stalks raw asparagus, woody ends removed
- 1/2 pound fresh baby arugula
- 1 tablespoon neutral-tasting oil (such as canola or safflower)
- 2 links already-cooked andouille sausage, diced
- 2 tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- Kosher salt and cracked black pepper
- 6 tablespoons extra-virgin olive oil
- 2 cups cooked quinoa
- 1 cup pickled red onions
- 1 1/2 cups red wine vinegar
- 6 tablespoons sugar
- pinch kosher salt
- 2 bay leaves
- 1 pinch red chile flakes
- 1 sprig fresh rosemary
- 1 tablespoon black peppercorns
- 1 clove garlic, peeled and smashed
- 2 red onions, French sliced
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Asparagus, raw (12 medium-sized stalks)
- Baby arugula, fresh (1/2 pound)
- Bay leaves (2)
- Garlic (1 clove)
- Pickled red onions (1 cup)
- Red chile flakes (1 pinch)
- Red onions (2)
- Rosemary, fresh (1 sprig)
- Meat
Already-cooked andouille sausage (2 links)
- Condiments
- Champagne vinegar (2 tablespoons)
- Dijon mustard (1 teaspoon)
- Red wine vinegar (1 1/2 cups)
- Cooking & Baking
- Kosher salt (1 pinch)
- Kosher salt and cracked black pepper (1)
- Neutral-tasting oil (1 tablespoon)
- Olive oil, extra-virgin (6 tablespoons)
- Peppercorns, black (1 tablespoon)
- Sugar (6 tablespoons)
- Pasta & Grains
- Quinoa, cooked (2 cups)
Preparation
Read recipe preparation on glutenfreegirl.com
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Recipe Stats
Published May 17, 2012 (9 months ago).
62 people saved this recipe.
