One Beautiful Salad
  • 1 cup cooked red quinoa
  • ½ bunch of Asparagus, ends trimmed
  • 8-10 baby portobello mushrooms - washed well
  • 2-3 radishes, sliced thin
  • 4 ounces raw cheddar cheese, cubed
  • 2 blood red oranges, sliced
  • Greens of choice - I used baby kale
  • 1 large egg white
  • 3 tablespoons sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 cup sesame seeds
  • Dressing of choice - a balsamic vinaigrette would be divine here - if making, use 3 parts oil to 1 part vinegar
  1. Sesame clusters: Preheat oven to 350 degrees. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat. Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10–12 minutes. Let cool. Do Ahead: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.
  2. Increase oven temperature to 500 degrees.
  3. Prepare your quinoa - Take 1 cup quinoa plus 2 tablespoons quinoa and rinse under water several times until water runs clear. Bring 1⅔ cup water to a boil. Add the washed quinoa, bring back to a boil, cover, reduce heat to low and cook for 12-15 minutes. Do not stir or lift lid. When finished cooking, remove from burner and let sit for 15 minutes. DO NOT STIR OR REMOVE LID. Reserve a cup for your salads. Store the remaining in frig.
  4. On a small baking tray, line up the asparagus and mushrooms. Brush with olive oil and sprinkle with salt. Roast on top shelf of oven for 7 minutes.
  5. In two large serving bowls, assemble your salads. Enjoy with a full heart!!!
Recipe by Sprinkle with Love at