I have been into the asparagus lately, every time I see it in the store I feel the need to buy it even though I don't really have a plan of what to make with it. That was until I saw this delicious looking salad. It was pretty similar to the Asparagus and Rice we had a couple weeks ago, but it had some different ingredients so it added some variety to our asparagus eating. I used way too much salt in this because I didn't really measure it and I forgot to take into account that all the salt is absorbed into the quinoa (keen -wah) unlike pasta where most of it is in the water rather than in the finished product. So, ours was a little salty, but I am sure that I used way more than the 1/4 teaspoon that is in the recipe. We will definitely make this again in the future with less salt of course.
Quinoa Salad with Asparagus, Lemon & Feta
Serves 2 to 4
1 cup quinoa
2 cups water
1/4 teaspoon kosher salt, plus more (to taste) for seasoning the salad
1 pound asparagus, trimmed
3 tablespoons extra virgin olive oil, divided
1 tablespoon shredded parmigiano-reggiano
fresh cracked black pepper
1 large garlic clove, peeled and left whole
1 tablespoon dijon mustard
1 lemon, juiced
1/2 cup slivered or sliced almonds, toasted
1/4 cup crumbled feta
Preheat the oven to 425 degrees.
Combine the quinoa, water and 1/4 teaspoon salt in a medium size pot, bring to a boil, reduce heat and cook (covered) for about 20 minutes, until the water is absorbed. Set aside.
While the quinoa cooks, spread the asparagus on a sheet pan lined with parchment paper. Drizzle 1 tablespoon oil, the shredded parmigiano, salt and pepper over the asparagus; toss to coat the spears evenly and spread the spears into one even layer. Place the garlic clove on top of the spears and roast for 10 to 15 minutes, until the asparagus is blistered in spots, but retains a bite. Allow the spears to cool slightly and slice into one-inch pieces. Mince the garlic.
While the asparagus roasts, whisk together the mustard and lemon juice in the bottom of a large bowl. Whisk in the remaining oil. Season with salt and pepper.
In the large bowl holding the vinaigrette, add the cooked quinoa, sliced asparagus, minced garlic and toasted almonds. Toss to distribute the vinaigrette throughout the quinoa. Taste for seasoning and add salt and/or pepper as needed. Transfer to a serving platter and top with the crumbled feta.
Serve warm, at room temperature or chilled.
Source: The Kitchen Sink