Vegetarian
Asparagus-Tomato Quinoa Salad
Spinach Salad with Tangerines and Avocado
Ingredients
- ½ cup quinoa
- 2 Tbsp olive oil, divided
- ½ lb asparagus, trimmed and cut into 1-inch pieces
- 1 cup grape tomatoes, cut in half
- 3 Tbsp freshly grated Parmesan cheese
- 1 green onion, chopped
Instructions
- Sauté quinoa in 1 Tbsp hot oil in a saucepan over medium heat 1 minute; cook quinoa according to package directions.
- Meanwhile, sauté asparagus in 1 Tbsp hot oil in a large skillet over medium-high heat until crisp-tender. Toss with quinoa and tomatoes.
- Season with salt and pepper to taste. Sprinkle with cheese and green onion.
Side Dish Ingredients
- 2 cups baby spinach
- 1 tangerine, peeled and sectioned
- 1 small avocado, sliced
- 2½ Tbsp olive oil vinaigrette
- 1½ tsp honey
Side Dish Instructions
- Place spinach, tangerine, and avocado in a bowl; toss with dressing and honey.
- Season with salt and pepper to taste; toss gently.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
