Back to meatless Mondays! As it is half week due to a design conference, which requires me to make salads that are commute-able, I opted for less fancy and just kept to the basic.
For this salad, I was inspired after having some tacos at Salvation Taco. One of the taco was roasted cauliflowers with curried grain. It was an interesting combination with a lot of curried taste.
I opted for cumin and red pepper over quinoa and roasted asparagus instead.
Ingredient
- 10 asparagus stalks
- 1/2 cup of quinoa, cooked
- 1/2 cup of lettuce, chopped
- 1/4 red onion, thinly sliced
- 1/2 mango, diced
- 4-5 grape tomatoes, chopped
- 1 sprig of cilantro, minced
- 2 tsp cumin
- 1 tsp red pepper
- 1/2 lime
1. Cook quinoa as directed.
2. Heat oven to 450F. Spray pan. Place asparagus on pan and throw a dash on salt over them. Bake for 15 minutes.
3. As quinoa is finished cooking, add cumin and red pepper, mix well.
4. As asparagus is finished baking, mix lettuce, onion, mango, tomatoes together. Add quinoa and asparagus. Squeeze half a lime over salad and garnish with cilantro.
This salad can be served warm or cold.