With spring comes fresh local asparagus and I couldn’t be more excited! Local asparagus is far superior in taste and is an excellent source of folate, fiber, vitamins A, C, E and K, as well as several minerals. A few facts about asparagus:
• alkaline food which is relatively low in calories and carbohydrates (only has 22 calories for 100g).
• fresh spears provide an excellent source of antioxidants such as zeaxanthin, carotenes, lutein and cryptoxanthins.
• a rich source of the amino acid called asparagine, that plays a role in the process of removing waste from the body.
• a very good source of minerals especially iron, potassium, manganese, and copper.
This salad is filled with probiotic rich foods like miso, and sauerkraut. There are several different types of miso, but I used the white kind which has a light flavour and not overpowering for dressings. Sauerkraut is a great addition to any meal and an excellent digestive aid. If sauerkraut is not to your liking, I suggest taking a probiotic every day.
Roasted Asparagus and Quinoa Salad with Miso Ginger Dressing
Serves 2
Ingredients
1 cup cooked quinoa
4 cups mixed greens
2 tablespoons pumpkin seeds
handful of asparagus spears, chopped (discard woody ends)
1 tablespoon avocado oil
1/4 teaspoon Himalayan salt
1/2 cup Sauerkraut
Dressing
1 tablespoon white miso
1 teaspoon tamari
1 teaspoon hemp or flax oil
1 tablespoon raw apple cider vinegar
1 teaspoon nutritional yeast
1/2 tablespoon fresh ginger, grated
3 tablespoons filtered water (or more depending on how thin you like the consistency)
Instructions
1. Set oven to 400F. Chop asparagus spears and coat with avocado oil and salt. Bake for 15 minutes. Let cool.
2. Cook quinoa according to the package.
3. Meanwhile, mix dressing ingredients together.
4. Combine mixed greens, pumpkin seeds, asparagus, cooked quinoa, and dressing.
5. Serve with a side of sauerkraut.
Click to download and save or print for your recipe box: Roasted Asparagus and Quinoa Salad with Miso Ginger Dressing
Created by: Renee Altman, RHN from Verity Nutrition
Renee was raised in small town Kaslo in the West Kootenays. After graduating, she pursued a health and lifestyle path by enrolling in the Human Kinetics program at the University of British Columbia Okanagan in Kelowna. While attending university, she found her passion not only to be fitness, but also nutrition. In 2012, Renee attended the Canadian School of Natural Nutrition in Nanaimo, where she specialized in holistic nutrition. She then returned to the Okanagan where she now resides. Renée’s strong belief in healthy practices such as fitness, nutrition, and emotional well-being fit well with the principles of holistic nutrition.
Renee’s method is to ditch the diet and switch to a lifestyle where incorporating nourishing food everyday will have you feeling empowered and revitalized. Her plan will have you forgetting about trendy diets that leave you feeling hungry, irritable, and tired, and instead incorporating natural, alive, and good quality whole foods.
