Best, Fast, Easy- Brussel Sprout and Asparagus Salad

History

Thoughts

Ingredients

  • 4 tbs Olive oil

  • 1 cup Cooked quinoa, toast

  • ½ cup almond slivers

  • 1 lb shredded Brussels 

  • 1 tbs sherry vinegar

  • 1 tbs maple syrup

  • 2 garlic cloves, minced

  • 1 lb asparagus cut thin on the bias

  • Salt an pepper to taste

Instructions

  1. Heat 2 tbs of oil over medium heat.

  2. Add quinoa  and stir frequently until beginning to get crisp, 5-7 minutes, season with salt and pepper

  3. Add almond slivers to toast, 3-5 minutes

  4. Remove toasted quinoa and almond to a bowl

  5. Add 1 tbs oil to pan 

  6. Add brussels sprouts to pan and leave for 2 minutes then stir

  7. Add asparagus cook 2 minutes, stirring occasionally

  8. Add garlic, cook 1 minute stirring frequently

  9. Add sherry vinegar, maple syrup and salt an pepper

  10.  Move vegetable to the bowl with quinoa and almonds

  11. Toss and serve immediately