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.


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