Dr. Riba’s Health Club
Children and families feeding well, feeling well, living well
Cooking with Kids!
Asparagus Salad
Serves 6-8
Equipment:
- Pot
- Knife
- Cutting board
- Spoon
- Measuring cup
- Mixing bowl
Ingredients:
- 4 cups quinoa, rinsed and cooked
- 2 lbs asparagus, blanched and chopped
- 1 cup kidney beans
- 1 cup chopped yellow tomato
- 2 avocados, pitted and cubed
- ½ cup feta cheese
- ¼ cup pine nuts
- ⅔ cup olive oil (dressing)
- ⅓ cup Apple Cider Vinegar (dressing)
- 1 Tbsp garlic salt (dressing)
1 tsp ground black pepper (dressing)
Instructions:
Adult
- Boil water
- Add quinoa to boiling water, reduce heat to simmer, cover, cook 25-30 minutes- until water is completely absorbed.
- Chop cooked asparagus
- Chop yellow tomato
- Mix dressing ingredients
Kid
- Rinse and drain kidney beans
- Wash vegetables
- Scoop out avocado from peel
- Measure pine nuts
- Crush feta cheese
Together
- Put all ingredients together into a large bowl
- Mix in all ingredients until uniform
Enjoy!
