Quinoa Asparagus And Feta Salad
From AnnInLondon 8 years agoIngredients
- Salad: shopping list
- 1 1/2 cups water shopping list
- 3/4 cup quinoa shopping list
- 1/4 teaspoon salt shopping list
- 1 bunch fresh asparagus, trimmed and cut into 1 1/2-inch pieces shopping list
- 4 ounces crumbled feta cheese shopping list
- 1/3 cup toasted slivered almonds shopping list
- 2 green onions, thinly sliced, or to taste shopping list
- 2 tablespoons chopped fresh parsley shopping list
- 1 teaspoon chopped fresh thyme shopping list
- 1 lemon, zested shopping list
- Dressing: shopping list
- 1/4 cup lemon juice shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon honey shopping list
- 1 clove garlic, minced shopping list
- 1 1/2 teaspoons Dijon mustard shopping list
- freshly ground black pepper to taste shopping list
How to make it
- Directions
- Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and 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 to 3 minutes; drain in a colander and immediately immerse asparagus in ice 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.
- Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
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