This soup is definitely one of my favorites.  Asparagus has always been a favorite of mine and I think its a great way to incorporate greens into my diet.  I’m all about simple, quick and delicious foods with very little clean up – So, I created this incredibly simple combo of onion, asparagus, and chicken broth! It ended up being so full of flavor for how little ingredients it has!! Here’s how I did it:

1. Sauté 1/2 yellow onion in olive oil until transparent (about 5 minutes)

2. Cut a hand full of asparagus into inch pieces and roast in a little olive oil for 10 minutes on 400 degrees

3. Add 5 cups of chicken broth to a pot

4. Add onions and asparagus to the broth

5. Enjoy!

This is a perfect salad to take on-the-go. It’s easy to make and stays fresh longer.
Once you experience it – you will continue to crave it!

Benefits: High in Vitamin K & Antioxidants.

Ingredients:

  • 1 bunch of Kale
  • 1/2 cup Quinoa

Lemon Vinaigrette Dressing:

  • 1 lemon
  • 1 garlic clove (minced)
  • 1/3 cup Olive oil
  • 1 tsp Dijon mustard
  • 2 tsp honey
  • splash of salt and pepper

Directions:

  1. Start by combining 1 cup of water with ½ cup dry quinoa in a saucepan and bring it to a boil. Cover, reduce heat to low and simmer for 15 mins. Drain remaining water that is leftover after quinoa is tender and cooked. Place quinoa in a glass container and place in refrigerator until it’s getting cold.
  2. While the quinoa is cooking you can finely chop the Kale.
  3. Once the quinoa has been cooked and refrigerated toss with kale, quinoa, and lemon vinaigrette together! Yummy.

For Lemon Vinaigrette

Whisk together all the “dressing” ingredients in a small bowl.

Enjoy 🙂