Superfoods unite in this hearty meat-free main. If you can't find baby kale, use chopped stemmed kale instead. For a special garnish, top with a drizzle of truffle oil and extra Parmesan.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Salad:
Tarragon Vinaigrette:
Method
Tarragon Vinaigrette: In small bowl, whisk together tarragon, vinegar, honey, garlic, salt and pepper. Slowly whisk in oil. Set aside.Salad: Cook quinoa according to package instructions; uncover. Meanwhile, in large skillet, heat oil over medium-high heat; sauté shiitake mushrooms, cremini mushrooms and shallot until mushrooms are beginning to turn golden, about 4 minutes. Add asparagus and sauté just until tender, about 3 minutes.
Remove from heat; stir in quinoa and two-thirds of the dressing. Scrape into large bowl; let cool slightly, about 5 minutes. Add kale, Parmesan and remaining dressing; toss to coat.
Nutritional facts per serving: about
- Fibre 7 g
- Sodium 516 mg
- Sugars 8 g
- Protein 13 g
- Calories 479.0
- Total fat 36 g
- Potassium 947 mg
- Cholesterol 8 mg
- Saturated fat 5 g
- Total carbohydrate 32 g
%RDI
- Iron 25.0
- Folate 79.0
- Calcium 24.0
- Vitamin A 70.0
- Vitamin C 132.0
