Quinoa, Asparagus and Feta Salad
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Quinoa, Asparagus and Feta Salad
Category
Salads
Ingredients
- 1 1/2 cups water
- 3/4 cup quinoa
- 1/4 teaspoon salt
- 1 bunch of fresh asparagus, peeled, trimmed, and cut into 1 1/2-inch pieces
- 4 ounces of crumbled feta cheese
- 1/3 cup toasted slivered almonds
- 2 green onions, thinly sliced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1 lemon, zested
- 1/4 cup Fustini's Iron Fish Honey vinegar
- 2 tablespoons Fustini's Meyer Lemon olive oil
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 1/2 teaspoons Dijon mustard
- fresh ground black pepper to taste
Ingredients
Lemon Mustard Dressing
Directions
- Pour water into a saucepan and bring to a boil, add quinoa and salt, stir, cover saucepan and reduce heat to low. Simmer mixture until quinoa is tender, 10-15 minutes. Remove from heat and let rest 5 minutes. Transfer quinoa to a bowl to cool.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender, but still crisp, 2-3 minutes, drain in a collander and immediately immerse asparagus in since water for several minutes until cold to stop the cooking process. Drain Stir asparagus, feta cheese, almonds, green onions, parsley, thyme and lemon zest into quinoa. Pour dressing over top, stir gently to combine.
- Whisk Iron Fish Honey vinegar, olive oil, honey, garlic, mustard and black pepper together in a bowl until dressing is smooth.
Recipe Note
Adapted from Allrecipes