Dilled Mushroom and Asparagus Quinoa Salad

Serves 6

Ingredients:

1 small red onion, diced
1 tablespoon olive oil
1 clove garlic, chopped
1 cup white button mushrooms, sliced
8 asparagus spears, cut into ½-inch pieces
1 cup quinoa, dry
½ teaspoon fresh thyme
¼ teaspoon ground black pepper
2 cups BRG veggie broth

Dressing:
1 tablespoon olive oil
4 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon fresh dill

Instructions:

1. Sauté onion in olive oil until tender. Add the garlic and sauté for 1 more minute.
2. Add the sliced mushrooms and asparagus and cook until tender.
3. Add the quinoa, thyme and pepper. Cook for 2 minutes.
4. Add the BRG Veggie Stock. Cover and simmer for about 15 minutes, or until quinoa is tender.
5. Combine the olive oil, lemon juice, lemon zest and dill. Toss with the warm salad.

Serving Size: ½ cup

Nutrition Facts:
Calories: 180
Total Fat: 6 gm
Saturated Fat: 1 gm
Monounsaturated Fat: 4 gm
Polyunsaturated Fat: 1.5 gm
Cholesterol: 0 mg
Protein: 6 gm
Carbohydrate: 26 gm
Dietary Fiber: 4 gm
Sodium: 25 mg

Bonnie R. Giller, MS, RD, CDN, CDE • BRG Dietetics & Nutrition, P.C.
brghealth.com • (516) 486-4569