Quinoa and Asparagus Salad with Poached Eggs
Ingredients
  • 2 1/2 cups cooked quinoa, cooled to room temperature
  • 1 pound asparagus, trimmed and thinly sliced on the bias, tips left intact
  • 1 cup loosely packed flat-leaf parsley, roughly chopped
  • 1/2 cup loosely packed cilantro, roughly chopped
  • 1/2 cup loosely packed mint, roughly chopped
  • 2 large hard-boiled eggs, finely grated
  • 1 tablespoon mild honey
  • 4 tablespoons white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • salt and pepper, to taste
  • 5 green onions, white and pale green parts, thinly sliced
  • 5 large poached eggs
Instructions
  1. Blanch the asparagus for 1 minute in boiling salted water; drain and place in ice water to halt the cooking. Drain again and gently pat dry.
  2. Whisk together the honey and white wine vinegar until smooth. Continue whisking while adding the olive oil in a thin, steady stream, until well combined. Season to taste with salt and pepper, and stir in the grated eggs. Set aside 1/4 cup of the vinaigrette.
  3. In a large bowl, toss together the quinoa, asparagus, parsley, cilantro, mint and all but the reserved 1/4 cup of vinaigrette. Taste; season as needed with additional salt and pepper.
  4. Divide the salad between 5 plates. Top each with a poached egg; sprinkle with the sliced scallions and drizzle with the reserved vinaigrette.
  5. Serve immediately.
  6. Nutrition (per serving): 438 calories, 30.5g total fat, 259.6mg cholesterol, 194.7mg sodium, 597.1mg potassium, 28.2g carbohydrates, 5.6g fiber, 3.7g sugar, 15.7g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/quinoa-asparagus-salad-poached-eggs/