Finely sliced asparagus and this week’s micro herb blend keep this salad savory and fresh tasting. With the complete proteins in quinoa, it’s the perfect take-to-work lunch or make-ahead light spring supper. Cook the quinoa ahead of time and the rest of the salad is done in 10-15 minutes!
- 1 cup quinoa
- 1 lb asparagus, ends snapped off
- 1 shallot, minced
- 1/3 cup Champagne vinegar
- 1 tsp Dijon mustard
- 2/3 cup olive oil-the good stuff!
- 1/4 lb Feta cheese, crumbled
- 1 cup micro herbs blend
Cook quinoa: place quinoa in a 2 quart saucepan with 1 1/2 cups water and a pinch of salt. Partially cover and bring to a boil. Reduce heat to low, cover completely, and cook until all the water is absorbed, about 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Remove from pan, fluff with a fork and allow to cool.
Prepare asparagus: Lay asparagus in a 12” skillet just covered with cold water. Place over high heat and cook until the water just comes to a simmer and asparagus is still crisp and tender. Remove asparagus to an ice bath – half ice and half water – and let cool, about 5 minutes. Drain, pat dry and slice into thin rounds.
Make vinaigrette: In a medium bowl whisk together shallot, vinegar and mustard. Season with salt and pepper and let rest for 20 minutes while flavors combine. Drizzle in oil, while whisking, to form a creamy emulsion.
Assemble salad: Mix together cooked quinoa, asparagus and fresh herbs. Dress salad to taste with vinaigrette. Toss through micro herb blend to serve.
TIP: Don’t be fooled by the package directions! Quinoa cooks perfectly with 1 1/2 cups water to 1 cup quinoa. Rinse well before cooking to rinse off the naturally bitter coating on the seeds.