Ingredients

The following ingredients have 5 Servings
  • 2 C Cooked Quinoa (I use Bob's Red Mill (see note), 380g)
  • 1 C Shaved Asparagus (with tips trimmed, 226g)
  • 1 C Chopped Arugula, (28g)
  • 6 Slices Watermelon or Breakfast Radish (sliced thin and cut into wedges, 95g)
  • 1/4 C Hulled Sunflower Seeds, (50g)
  • 1/4 C High Quality Olive Oil, (46g)
  • 2 Tbs Lemon Juice (fresh squeezed)
  • 2 tsp Dijon Mustard
  • 2 tsp Poppy Seeds
  • 1/8 tsp Salt

Instruction

  • In a large mixing bowl, toss quinoa, shaved asparagus + tips, arugula, sunflower seeds and watermelon radish together.
  • In a small jar, mix the olive oil, lemon juice, mustard, poppy seeds and salt. Shake well.
  • Toss salad and dressing, adding a few Tbs of dressing at a time until desired taste is reached. Add a few grinds of fresh pepper and adjust to taste.