Quinoa, Asparagus, and Feta Salad
Description
Quinoa pairs nicely with asparagus and feta cheese for this salad that is the perfect recipe for spring and summer!
Ingredients
•
1 1/2 cups water
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3/4 cup quinoa
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1/4 teaspoon salt
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1 bunch fresh asparagus, trimmed and cut into 1 1/2-inch pieces
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4 ounces crumbled feta cheese
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1/3 cup toasted slivered almonds
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2 green onions, thinly sliced, or to taste
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2 tablespoons chopped fresh parsley
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1 teaspoon chopped fresh thyme
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1 lemon, zested
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1/4 cup lemon juice
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2 tablespoons olive oil
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1 tablespoon honey
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1 clove garlic, minced
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1 1/2 teaspoons Dijon mustard
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freshly ground black pepper to taste
Directions
1
Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
2
Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
3
Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
4
Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.