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Asparagus, Hazelnuts, and Mint with Quinoa and Lemon Vinaigrette
THE CHEF NEXT DOOR MICHIGAN18Ingredients
35Minutes
670Calories
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Ingredients
US|METRIC
4 SERVINGS
- fine sea salt
- 1 bunch asparagus spears (medium to large, about 1 pound total, ends trimmed, tips intact, spears cut straight or on a diagonal into ¼-inch-thick slices)
- vinaigrette (Lemon, recipe follows)
- 2 Tbsp. shallots (minced, about 1 medium shallot or ⅓ cup thinly sliced scallions, from 4 to 5 scallions)
- 3 cups white quinoa (cooked)
- 1/4 tsp. freshly ground black pepper (plus extra as needed)
- 1/3 cup toasted hazelnuts (or cashews, coarsely chopped)
- 1/4 cup fresh mint leaves (packed, finely sliced, plus extra for serving)
- 4 cups baby spinach (finely chopped, optional)
- 1/3 cup ricotta salata cheese (grated, plus extra for serving, optional)
- 1 tsp. lemon zest (from 1 lemon)
- 2 Tbsp. lemon juice (freshly squeezed, from 1 lemon)
- 1 Tbsp. rice wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp. pure maple syrup
- 1/4 tsp. fine sea salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup extra-virgin olive oil
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories670Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium390mg16% |
| Potassium1110mg32% |
| Protein23g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate91g30% |
| Dietary Fiber11g44% |
| Sugars4g |
| Vitamin A70% |
| Vitamin C30% |
| Calcium15% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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