Monday, May 22, 2017

Asparagus Quinoa Salad

I go thru phases w/ food.

I eat kimchi everyday for a month, and then not for a while......same goes for avocado toast, it can be a daily thing, then I get on another kick, like cauliflower rice......

I haven't posted a quinoa recipe in a while, not sure why, I guess I just forgot about it....but I thought it was time to post a recipe with some spring asparagus before it's gone for the season.

Asparagus Quinoa Salad:

1 bunch of asparagus, trimmed and cut into pieces
1 cup of quinoa, cooked as per directions
handful of pitted kalamata olives, sliced
1/4 cup of slivered almonds, toasted
handful of fresh parsley, basil and chives (I use them all)
1/3 cup of feta cheese
kosher salt & pepper

1 tbsp of white balsamic or white wine vinegar
1 tbsp honey
1 tbsp grainy mustard
4 tbsp olive oil

In a large nonstick skillet, heat some olive oil and sear the asparagus pieces about 5 minutes total.
You want them nice and crispy, especially if they are local and fresh.

Add the cooked quinoa, olives, seared asparagus and toasted nuts to a large bowl. Whisk up the dressing ingredients and pour over the warm salad.

Garnish with feta cheese and fresh herbs just before serving.

1 comment:

Susan said...

Hi Stacey, Since you love salads...ever try a fattoush salad? My friend is Lebanese and she turned me on to it! I make mine with parsley and a tiny bit of mint, since it's not my favorite herb, with a lemon and oil dressing. Cathy Gunst just talked about it on NPR and the yogurt with lemon juice dressing is also delicious.
You"ll love it! Susan