Homemade Quinoa Salad

February 22, 2013 by Kenmore

Jamie Thompson of Gourmet Fusions shares a recipe for a fresh quinoa salad.


preparation time
0 mins

cook time




1 pounds Box of Quinoa

1 pounds Asparagus

1 Cherry or Teardrop Tomatoes

2.5 ounces Baby Spinach

2.5 ounces Arugula

4 ounces Gourmet Fusions Lemon Garlic Caper Sauce Base

4 ounces Sherry Vinegar

4 ounces Canola Oil

4 ounces Olive Oil

1 tablespoons Honey


Follow the instructions on the box to cook quinoa, when finished lay out on a sheet pan to cool. Break asparagus at natural breaking point and discard the bottoms. Blanch asparagus in salted boiling water and cool in an ice bath. Dry asparagus and cut into 1" pieces. Halve or quarter the cherry tomatoes. In a bowl mix all the ingredients for the dressing. Next mix all of the ingredients for the salad, pour in dressing, mix and add salt and pepper to taste. Serve at room temperature.


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