Quinoa Asparagus and Feta Salad

Quinoa Asparagus and Feta Salad

Liza MacLeod

Ingredients:

  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 pound asparagus (ends trimmed)
  • 2 scallions (thinly sliced)
  • 1/3 cup of cooked chickpeas
  • 1 lemon
  • 1 Tbsp   Champagne Vinegar
  • 4 Tbsp  Lemon Olive Oil
  • 1/4 cup fresh tarragon leaves (chopped)
  • 1 Tbsp fresh mint leaves (chopped)
  • Salt and pepper to taste
  • 1 cup feta cheese (crumbled)

Directions:

  1. 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 and white spirals are around each grain. Remove pan from heat, and allow the quinoa to cool. 
  2. Prepare an ice bath by placing 1-2 cups of ice in a medium bowl and adding water. 
  3. Bring another small pan of water to a boil. Add asparagus and cook until crisp and tender, about 4 minutes. Drain asparagus and plunge it into the ice water bath. Remove the asparagus and pat dry. 
  4. Zest the lemon and cut the lemon in half. Combine the zest and juice from half the lemon in a small bowl. Add the vinegar, olive oil, tarragon and mint. Whisk to combine. 
  5. In a medium bowl, combine the asparagus, quinoa, scallions, chickpeas and feta. Toss with the dressing and serve.

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