Ingredients:

  • 5 oz (140g) Mixed Greens, washed and dried
  • 1/2 cup (50g) Cherry Tomatoes, halved
  • 1/4 cup (25g) Cucumber, thinly sliced
  • 1/4 cup (15g) Red Onion, thinly sliced
  • 3 tablespoons (45ml) Extra Virgin Olive Oil
  • 2 tablespoons (30ml) Fresh Lemon Juice
  • 1 teaspoon (5ml) Dijon Mustard
  • 1/2 teaspoon (2.5ml) Honey or Maple Syrup
  • Salt and freshly ground Black Pepper to taste
  • 1 pound (450g) Asparagus, trimmed
  • 2 tablespoons (30ml) Extra Virgin Olive Oil
  • 1/4 teaspoon (1.25ml) Garlic Powder
  • Salt and freshly ground Black Pepper to taste
  • 1/4 cup (25g) Grated Parmesan Cheese
  • 1 cup (185g) Quinoa, rinsed
  • 2 cups (475ml) Vegetable Broth
  • 1 tablespoon (15ml) Olive Oil
  • 1/4 cup (15g) Chopped Fresh Parsley
  • 1/4 cup (15g) Chopped Fresh Mint
  • 1 tablespoon (15ml) Fresh Lemon Juice
  • Salt and freshly ground Black Pepper to taste

Instructions:

  1. Combine salad greens, cherry tomatoes, cucumber, and red onion in a large bowl.
  2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey/maple syrup, salt, and pepper.
  3. Drizzle vinaigrette over salad and toss gently to combine.
  4. Serve immediately.
  5. Preheat oven to 400°F (200°C).
  6. Toss asparagus with olive oil, garlic powder, salt, and pepper on a baking sheet.
  7. Roast for 10-15 minutes, or until tender-crisp.
  8. Sprinkle with Parmesan cheese and roast for another 2 minutes, or until cheese is melted.
  9. Serve immediately.
  10. Rinse quinoa thoroughly under cold water.
  11. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil.
  12. Reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy.
  13. Remove from heat and fluff with a fork.
  14. Stir in olive oil, parsley, mint, lemon juice, salt, and pepper.
  15. Serve warm.