Roasted Asparagus and Quinoa Salad with Miso Ginger Dressing
The spring is a time for lighter, more cleansing foods in preparation for summer eating and fruit and gardens and sunshine!
Here in the beautiful Okanagan, (which includes Osoyoos; the only desert in Canada!) we sure need prep time to get ready for our 35-40 Celsius days in July and August. This beautiful salad is sure to wake up your taste buds while nourishing your body, fueling you with healthy fats and good probiotics in the raw sauerkraut addition.
Recipe | Serves 2 | Cook time: 30 minutes | Renee Altman, RHN, BHKin
1 cup cooked quinoa
4 cups mixed greens
2 tablespoons pumpkin seeds
handful of asparagus spears, chopped (discard woody ends)
1 tablespoon avocado oil
1/4 teaspoon Himalayan salt
1/2 cup raw, organic Sauerkraut
1 tablespoon white miso
1 teaspoon tamari
1 teaspoon hemp or flax oil
1 tablespoon raw apple cider vinegar
1 teaspoon nutritional yeast
1/2 tablespoon fresh ginger, grated
3 tablespoons filtered water (or more depending on how thin you like the consistency)
Set oven to 400F. Chop asparagus spears and coat with avocado oil and salt. Bake for 15 minutes. Let cool.
Cook quinoa according to the package.
Meanwhile, mix dressing ingredients together.
Combine mixed greens, pumpkin seeds, asparagus, cooked quinoa, and dressing.
Serve with a side of sauerkraut.
The ingredients like miso, tamari and raw sauerkraut can be found in most 'natural sections' of big grocery stores, or check your smaller alternative health food stores.
Join the group Fermenting the Okanagan on Facebook to hear about our favourite Okanagan sauerkraut and kombucha's!