Toasted Quinoa and Asparagus Salad

(NC)—As an excellent source of vitamin C with naturally occurring sugars that energize the body, it only makes sense that incorporating citrus fruit into your breakfast is a simple way to ensure you start the day off right.

However, just because you begin the day with a healthy breakfast doesn’t mean the good habits have to stop there. Including fruit like Florida grapefruit into the rest of your meals will help keep you feeling fueled from sunrise to sunset.

While often seen as a morning food, grapefruits are finding new life away from the breakfast table. With some creativity, this healthy fruit can easily add zest to lunches and dinners. Try adding sliced Florida grapefruit to a salad or stir-fry for a meal that leaves you feeling great and asking for seconds.

Another way to include fruit into your afternoon and evening recipes is to use Florida orange juice. Although most commonly found in a glass next to a bowl of cereal, orange juice can find new life in a tangy salad dressing or in marinades for chicken, fish and tofu.

Florida orange juice can also be used in tandem with other nutrition-rich foods to create the ultimate healthy meal. Quinoa, a gluten-free grain that is high in magnesium, is landing on healthiest food lists everywhere. The recipe below—a quinoa and asparagus salad—can be topped with meat or additional veggies for even more nutritional benefits. With super meals like this, breakfast, dinner and lunch can all compete for the most nutritious meal of the day.

Toasted Quinoa and Asparagus Salad

2 tbsp (25 mL) extra virgin olive oil
4 green onions, chopped
3 cloves garlic, minced
1 cup (250 mL) quinoa, rinsed
2 cups (500 mL) Florida orange juice
1 cup (250 mL) chopped fresh asparagus
1 small orange bell pepper, chopped
1/4 cup (50 mL) chopped fresh basil
Salt and pepper

In large deep nonstick skillet heat oil over medium heat and cook onions and garlic for 3 minutes or until softened and fragrant. Add quinoa and toast, stirring for about 3 minutes or until fragrant and beginning to pop. Add orange juice and bring to boil. Cover and reduce heat to low; simmer for 15 minutes.

Stir in asparagus and pepper; cover and cook for about 10 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes. Using fork, fluff quinoa and place in large bowl. Let cool slightly and stir in basil. Season to taste with salt and pepper.

Makes 6 servings.


Have you tried this recipe or have a cooking tip for other readers? Share it in the comments below.

More fruity ideas:

Asparagus Stir-Fry with Grapefruit and Almonds
Florida Grapefruit Granita
Citrus Chicken Stir Fry Wraps
Hearty Orange Lentil Soup
Almond Orange Cookies

Plus see what else is cooking in our in recipes archive.