A wonderful spring or summer salad. Serve chilled or at room temperature.
Course Side Dish
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
1/2cupquinoaI used red quinoa, but plain works fine as well
1/2poundasparagustough ends trimmed, cut into 1" pieces
1large ripe tomatodiced. Beefsteak, ugly ripe or heirloom is best, but can also use 3 ripe plum tomatoes
1tablespoonwhite wine or champagne vinegar
1/4cupfresh tarragon leaveschopped
1tablespoonfresh mint leaveschopped
salt and pepper to taste
1cupfeta cheesecrumbled, or cut into 1" cubes
In a small saucepan combine quinoa and water and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes, until tender, but still chewy and white spirals are visible around each grain. Remove pan from heat, take off the lid allowing the quinoa cool.
Meanwhile, prepare an ice bath by placing 1-2 cups of ice in a medium bowl and adding water. Set aside. Bring another small pan of water to a boil. Add asparagus and cook until crisp-tender, about 4 minutes. Using a slotted spoon or spider, scoop out the asparagus and plunge it into the ice water bath to stop the cooking and set the color. Remove the asparagus and pat dry with a paper towel or clean dish cloth.
For the dressing: Using a microplane, remove the zest from the lemon and cut the lemon in half. Combine the lemon zest and juice from half of the lemon in a small bowl. Add the vinegar, olive oil, tarragon and mint. Add salt and pepper to taste. Whisk to combine.
In a medium bowl, combine the peas, diced tomatoes, asparagus, quinoa, scallions and feta. Toss with the dressing and serve.