Published on July 26th, 2017 | by Living Plate Nutrition



Recipes courtisey of Living Plate. Visit at See ad on page 35.

  • 1½ lbs. asparagus [about two bunches]
  • 2 Tbs. olive oil
  • 1 c. quinoa
  • 2 c. vegetable broth or water
  • ½ c. chopped almonds
  • 1 Tbs. orange zest
  • 3 ounces crumbled goat cheese
  • 1/8 tsp. sea salt
  • 1/8 tsp. ground black pepper
  • 1 Tbs. olive oil
  • 2 small oranges, juiced
  • 3 Tbs. red wine vinegar
  • ½ tsp. Dijon mustard
  • 1/8 tsp. sea salt
  • 1/8 tsp. ground black pepper


  1. Preheat the oven to 350°F.
  2. Chop almonds.
  3. Zest orange – for 1 Tbs. zest.
  4. Juice 2 oranges.
  5. Trim touch ends from asparagus.


  1. Toss asparagus and olive oil together in a bowl and transfer to a baking sheet. Bake for 25-30 minutes or until tender and browned on the edges. Set aside.
  2. Rinse quinoa well in a fine strainer under cold water. Transfer to a saucepan and add broth. Bring to a simmer and cover. Cook 15 minutes or until broth has been absorbed. Fluff with a fork. Set aside.
  3. In a large mixing bowl, add the asparagus, quinoa, almonds, orange zest, salt and pepper. 4. In a jar, add all of the dressing ingredients – oil, orange juice, vinegar, mustard, salt and pepper. Cover and shake until emulsified. Pour over salad ingredients and toss to coat. Serve!

About the Author

Emily DaCosta, Nutrition Intern and Jeanne Petrucci, MS, RDN Living Plate Nutrition Education and Counseling Center, Far Hills

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