Quinoa asparagus salad
Prepare a quinoa asparagus salad with fresh vegetables, nuts, and a lemon dressing.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Quinoa (rinsed) | 250 | Grams |
| Asparagus (trimmed and cut into 2 inch pieces) | 1 | Bunch |
| Cherry Tomatoes (halved) | 250 | Grams |
| Cucumber (diced) | 1 | Count |
| Red Onion (small, finely chopped) | 1 | Count |
| Feta Cheese (crumbled) | 150 | Grams |
| Almonds (toasted and chopped) | 100 | Grams |
| Lemon (juiced) | 1 | Count |
| Olive Oil | 60 | Milliliters |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Parsley (fresh, chopped) | 1 | Bunch |
Instructions
- Cook the quinoa according to package instructions, then let it cool.
- Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath.
- In a large bowl, combine the cooled quinoa, asparagus, cherry tomatoes, cucumber, red onion, and feta cheese.
- In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Add the toasted almonds and chopped parsley to the salad and gently mix.
- Serve the salad chilled or at room temperature.
Prep
- Rinse quinoa and let it soak for 15 minutes before cooking.
Kitchen equipment
Salad SpinnerLarge Mixing BowlWhisk