Ingredients
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1 cup quinoa, thoroughly rinsed with cold water
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2 cups low sodium chicken broth or vegetable broth
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1 tsp olive oil
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1 lb asparagus, trimmed and cut diagonally into 2-inch pieces
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3 green onions, diagonally sliced
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2 radishes, trimmed and sliced
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2 cups strawberries, hulled and sliced
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1/3 cup feta cheese, crumbled
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3 tbsp julienned fresh mint
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1 (9 oz) pkg Dole romaine hearts
Honey-Lemon Vinaigrette
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3 tbsp lemon juice
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1 tbsp honey
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1 tbsp grated lemon peel
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1/2 tsp salt
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1/4 tsp black pepper
Steps
1
Combine quinoa and broth in saucepan. Over high heat, bring to a boil, reduce heat to low; cover and simmer 15 minutes, until quinoa is tender. Cool. Place in large serving bowl.
2
Heat olive oil in skillet over high heat. Cook asparagus for 3 minutes, until tender-crisp, stir occasionally. Combine asparagus, green onions, radishes, strawberries, feta cheese and mint with the quinoa. Toss with Honey-Lemon Vinaigrette. Arrange DOLE Hearts of Romaine on a serving platter and top with asparagus-quinoa mixture in center.
