Spring Quinoa Salad With Pickled Red Onions

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Gluten Free Girl
Nutrition per serving    (USDA % daily values)
CAL
708
FAT
132%
CHOL
12%
SOD
36%
Uploaded by: Gluten-Free Girl

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Ingredients for 4 servings

12 medium-sized stalks raw asparagus, woody ends removed

1/2 pound fresh baby arugula

1 tablespoon neutral-tasting oil (such as canola or safflower)

2 links already-cooked andouille sausage, diced

2 tablespoons champagne vinegar

1 teaspoon Dijon mustard

Kosher salt and cracked black pepper

6 tablespoons extra-virgin olive oil

2 cups cooked quinoa (see this video for ideas for how to cook it)

1 cup pickled red onions

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