Quinoa, Asparagus and Feta Salad
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
A wonderful spring or summer salad. Serve chilled or at room temperature.
- 1/2 cup quinoa I used red quinoa, but plain works fine as well
- 1 cup water
- 1/2 pound asparagus tough ends trimmed, cut into 1" pieces
- 2 scallions thinly sliced
- 1 lemon
- 1 tablespoon white wine or champagne vinegar
- 4 tablespoons olive oil
- 1/4 cup fresh tarragon leaves chopped
- 1 tablespoon fresh mint leaves chopped
- salt and pepper to taste
- 1 cup feta cheese crumbled, 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. Whisk to combine.
In a medium bowl, combine the peas, asparagus, quinoa, scallions and feta. Toss with the dressing and serve.
Calories: 330kcal | Carbohydrates: 25g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 433mg | Potassium: 412mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 9.4mg | Calcium: 255mg | Iron: 3.7mg