Shana Whitehead from Muddy Creek Cafe in Winston-Salem joins us on the Good Morning Show.
Today, we're making a vegetarian, vegan, and gluten free option that you're sure to enjoy. And if you're stumped by asparagus, today's sandwich will make you feel like a pro.
Quinoa Spinach Salad with Roasted Chickpeas and Lemon Vinaigrette
1 1/4 cups uncooked quinoa
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups roasted chickpeas
2 big handfuls fresh spinach, roughly chopped
1 cup mandarin oranges, drained
1/2 cup toasted walnuts
For the Lemon Vinaigrette:
1/4 Cup Apple Cider Vinegar
1/2 cup lemon juice
1TB. Whole Grain Mustard
1.5 TB Maple Syrup
1/4 tsp pepper
1/4 tsp salt
1 Cups Olive Oil
Instructions
1. Cook quinoa according to package directions. Let cool then season with salt and pepper.
2. Combine spinach, seasoned chickpeas, and mandarin oranges in a large bowl. Add a scoop of quinoa and and top with toasted walnuts. Drizzle with lemon vinaigrette and sprinkle with chopped parley.
3. For the vinaigrette, combine all ingredients, except the olive oil in a food processor and blend. Add the oil in steams until well blended.
4. Drizzle vinaigrette over the salad and mix well.
5. To roast chickpeas: rinse and dry 1 can of chickpeas. Toss with 1/2 tsp each smoked paprika, s&p, and olive oil. Roast for 20 minutes at 400 degrees.
Roasted Asparagus Sandwich and Lemon Vinaigrette
Whole Grain Bread
6 to 8 pieces roasted asparagus
Roasted Red Onions
Shaved Parmesan Cheese
Tomato Slices
Sprouts
Lemon Vinaigrette
Instruction
1. Assemble the Asparagus Sandwich with all the ingredient except sprouts and vinaigrette.
2.Grill on a panini press until the bread is golden and the cheese is melted.
3. Remove to a plate.
4. Lift the top piece of bread, add sprouts and drizzle with lemon vinaigrette .
5. Slice at an angle and serve!