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Curried Quinoa Salad with Asparagus and Purple Cauliflower

Name: Curried Quinoa Salad with Asparagus and Purple Cauliflower
Yield: 4
Ingredients: 1 cup quinoa, rinsed and drained; 3 Tbs. lemon juice; 1 Tbs. grated lemon zest; 5 Tbs. olive oil; 2 Tbs. white balsamic vinegar; 2 Tbs. agave nectar; 1 Tbs. curry powder; 1 1⁄2 tsp. whole coriander, coarsely cracked in mortar with pestle; 1⁄2 cup chopped cilantro; 2 green onions, chopped (¼ cup); 12 oz. pencil-thin asparagus, cut into 1/2-inch pieces; 1/4 small head purple or white cauliflower, cut into 1/2-inch pieces (1 cup); 1⁄2 cup coarsely chopped dried apricots

Raw asparagus brings a fresh green snap to this vegan and gluten-free salad

Sarah Tenaglia

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For this spring salad, you’re going chop up the asparagus and eat it raw – which means you will want to find super-thin, fresh stalks. No thick, stringy guys here, please. You don’t have to use purple cauliflower if your shop only has white, but the finished salad won’t be quite as fun colorful.