Asparagus Quinoa and Feta Salad


Photography by Matt Hocking

Photography by Matt Hocking

Asparagus Quinoa and Feta Salad

Serves 4

Finely sliced asparagus and roughly chopped herbs keep this savory and fresh tasting. With the complete proteins in quinoa, its 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!

Ingredients:

  • 1 cup quinoa
  • 1 lb asparagus, ends snapped off
  • 1 clove garlic, minced
  • 1/3 cup Champagne vinegar
  • 1 tsp Dijon mustard
  • 2/3 cup olive oil – the good stuff!
  • 1/4 lb Feta cheese, crumbled
  • 6-8 chives
  • 4-5 stems parsley
  • 3-4 sprigs thyme, tough stems removed

Fresh AsparagusDirections:

  • Cook quinoa: place quinoa in a 2 quart saucepan with 1 1/3 cups water and a pinch of salt. Cover and bring to a boil. Reduce heat to low and cook until all the water is absorbed. Remove from heat and let rest, covered, for 10 minutes. Remove from pan, fluff with a fork and allow to cool.
  • 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 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: Place garlic on a cutting board, sprinkle with coarse salt and mash into a paste with the flat side of a knife.
  • Place garlic paste in medium bowl and whisk together with vinegar and mustard. Drizzle in oil, while whisking, to form a creamy emulsion.
  • Chop herbs roughly leaving them in large pieces – about 1/2”.
  • Mix together cooked quinoa, asparagus, crumbled feta and fresh herbs.
  • Taste salad with vinaigrette, season vinaigrette to taste balancing the flavor of the oil and vinegar and dress the salad.

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