Asian quinoa salad with fiddleheads (or asparagus) Recipe Gluten-free, dairy-free (casein-free) and vegan.

ORGANIC INGREDIENTS

Salad:

• 220 g (1 1/2 cups) cooked quinoa
• 75 g (1/2 cup) pine nuts
• 200 g (2 cups) blanched fiddleheads (or blanched asparagus cut in 2.5 cm / 1 in. pieces)
• 115 g (1 cup) carrots, peeled and cut into thin discs
• 1 zucchini, diced
• 1 red bell pepper, diced
• 20 g (1/4 cup) green onion, chopped
• 30 ml (2 tbsp) black and white sesame seeds

Vinaigrette:

• 100 g (1/2 cup) olive oil
• 30 ml (2 tbsp) roasted sesame oil
• 20 ml (4 tsp) maple syrup
• 20 ml (4 tsp) lime juice
• 10 ml (2 tsp) grated fresh ginger
• 2 cloves garlic, minced
• 5 ml (1 tsp) salt

PREPARATION

1. In a large bowl, combine all the salad ingredients.
2. In a separate bowl, whisk together the vinaigrette ingredients.
3. Combine the vinaigrette thoroughly into the salad.
4. Refrigerate for at least one hour before serving, allowing the flavors to set in.