Quinoa Salad with Asparagus and Peas

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen peas, thawed
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup almonds, toasted and sliced

Method

1. 1

   Combine rinsed quinoa and water in a 6-quart saucepan. Bring to a boil over high heat.

   5:00 · Bring to a boil
2. 2

   Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed.

   15:00 · Simmer quinoa
3. 3

   Remove from heat and let quinoa stand, covered, then fluff with a fork and spread onto a baking sheet to cool.

   5:00 · Rest quinoa
4. 4

   Bring a 6-quart saucepan of salted water to a boil. Add asparagus and blanch until crisp-tender.

   2:00 · Blanch asparagus
5. 5

   Using a slotted spoon, transfer asparagus to a bowl of ice water to stop the cooking, then drain well.

6. 6

   In the same boiling water, blanch the peas for 1 minute, then drain and add to the ice water with the asparagus.

   1:00 · Blanch peas
7. 7

   In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper to make the dressing.

8. 8

   In a large bowl, combine cooled quinoa, drained asparagus, and peas. Pour dressing over and toss to coat evenly.

9. 9

   Fold in feta, mint, and parsley. Taste and adjust salt and pepper as needed.

10. 10

    Top with toasted almonds just before serving. Serve at room temperature or chilled.