1½ cups water
¼ cup red quinoa
¾ cup white quinoa
½ tsp Kosher salt
1 shallot, sliced very thin
8 ounces fresh asparagus, cut on the bias about ½ inch long
½ cup Newman’s Own® Olive Oil & Vinegar Dressing
fresh ground pepper
½ orange, yellow or red bell pepper, diced
3 ounces toasted hazelnuts, coarsely chopped or crushed
Combine asparagus, shallots, and Newman’s Own® Olive Oil & Vinegar Dressing and let marinate for 1 hour, stirring occasionally.
Meanwhile, bring salted water to a boil and add both quinoas. Cover and simmer for 12 minutes, until water is absorbed. Remove from heat and keep covered for 10 minutes, then fluff with a fork. Uncover and let cool completely.
Combine marinated asparagus, diced peppers, black pepper, hazelnuts and quinoa. Serve.
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