Preparation time
15 minutes
Ready in
35 minutes
Cooking Time: 20 minutes
Makes
Makes 4 to 6 servings
Ingredients
- 1 cup (250 mL) quinoa
- 1 tsp (5 mL) salt
- 4 slices Ontario Prosciutto
- 2/3 cup (150 mL) olive oil
- 1/4 cup (50 mL) fresh lemon juice
- 1 tbsp (15 mL) white balsamic or white wine vinegar
- 1/2 lb (250 g) Ontario Asparagus, trimmed
- 100 g Ontario Arugula or Ontario Watercress (about 4 cups/1 L)
- 250 g Ontario Buffalo Mozzarella, torn into pieces
- 1/4 cup (50 mL) toasted Ontario Hazelnuts, chopped
Instructions
Place quinoa in fine-mesh sieve and rinse well under cold water for 30 seconds. Drain well. Transfer to medium saucepan; add salt and 1-1/2 cups (375 mL) water. Bring to boil over high heat. Cover, reduce heat to medium-low and simmer for 15 minutes. Remove from heat, let steam for 5 minutes. Gently fluff with fork and transfer to rimmed baking sheet, spreading it out to cool.
In skillet over medium high heat, cook prosciutto for about 1 to 2 minutes or until golden and crisped. Remove from heat; let cool enough to handle. Break or cut prosciutto into large pieces.
In small bowl, whisk together oil, lemon juice and vinegar until combined; set aside.
Working with one stalk at a time, lay asparagus on work surface, and holding cut end of the spear, scrape a vegetable peeler along its length towards the tip making long ribbons. Transfer ribbons to large serving platter.
Add cooled quinoa, arugula, mozzarella and dressing; toss gently. Garnish with prosciutto and hazelnuts.
Nutritional Information
1 Serving (When recipe serves 6):
- Protein: 17 grams
- Fat: 39 grams
- Carbohydrate: 25 grams
- Calories: 515
- Fibre: 3 gram
- Sodium: 650 mg