Omnivore Challenge: Quinoa, White Bean and Grilled Asparagus Salad

Quinoa, White Bean and Grilled Asparagus Salad

This was dinner two nights ago. It feels a little weird to call it a "salad," since it's a substantial dish that's closer to beans and rice than a pasta side salad. The concept is similar to the black bean, quinoa and tomato salad I like to make, as it's quinoa dressed with an acidic mixture with beans and a vegetable mixed in. This dish feels very spring-like to me with the green of the asparagus and the white beans.

This was very tasty. Filling, but not too heavy. LCBF reports that it was "filled with grill-y goodness and quinoa magic." When asked how it held up as a meatless meal, he replied, "it does the trick." I grilled the asparagus in a grill pan on the stove, which set off every smoke detector in the house and required opening all the windows on a very cold night, but it was worth it. Grilled asparagus is amazing.

Recipe after the jump:

Quinoa, White Bean and Grilled Asparagus Salad
Serves 3-4

1 c. Quinoa
2 c. water
1 can Cannellini Beans
1 bunch Asparagus
juice from 1 lemon
1/2 tsp. sugar
4 tbl. butter
4 tbl. olive oil + extra for brushing
salt & pepper

Rinse the quinoa well in a strainer, then cook like rice: add 2 c. water to 1 c. quinoa in a pot. Bring to a boil, then reduce heat, cover, and simmer until water is absorbed--about 20 min.

While the quinoa is cooking, drain and rinse a can of cannellini (or other white) beans and place in a pot to gently warm over low heat.

Rinse and trim asparagus spears. Working in batches, skewer the stems (this makes them easier to turn), brush with olive oil and sprinkle with kosher salt. Grill on med-high heat until done with nice grill marks (about 6 min. a side). Cut into bite-sized pieces.

Make the dressing while the asparagus is cooking (if you're not frantically fanning smoke away from the smoke detectors, that is). I did a lot of adding to taste, so these measurements are approximate. Melt 4 tbl. of butter and let cool a bit. Add 4 tbl. olive oil, the juice from one lemon, 1/2 tsp. sugar, and salt & pepper to taste.

When the quinoa is done, transfer it to a serving bowl. Pour the dressing over the quinoa and mix to combine. Add the beans (drained again, if necessary) and asparagus pieces. Mix everything together. Serve warm or refrigerate and serve cold later (or the next day).