Quinoa Salad with Spring Vegetables

Ingredients

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1/2 teaspoon salt, divided
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 3/4 cup fresh or frozen peas
• 4 radishes, thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1/3 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon honey
• 1 clove garlic, minced
• black pepper, to taste

Method

1. 1

   In a 6-quart saucepan, combine the rinsed quinoa, water, and 1/4 teaspoon of salt. Bring to a boil over high heat.

2. 2

   Reduce heat to low, cover, and simmer until the water is absorbed and quinoa is tender, about 15 minutes.

   15:00 · Simmer quinoa
3. 3

   Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a baking sheet to cool.

   5:00 · Rest quinoa
4. 4

   While the quinoa cooks, bring a separate pot of salted water to a boil. Add the asparagus and blanch until bright green and crisp-tender, about 2 minutes.

   2:00 · Blanch asparagus
5. 5

   Add the peas to the same boiling water and blanch for 30 seconds, then drain both vegetables and transfer to a bowl of ice water to stop the cooking.

   0:30 · Blanch peas
6. 6

   Drain the asparagus and peas thoroughly and pat dry with a towel.

7. 7

   In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, garlic, remaining 1/4 teaspoon salt, and black pepper to taste.

8. 8

   In a large bowl, combine the cooled quinoa, asparagus, peas, radishes, green onions, parsley, and mint.

9. 9

   Pour the vinaigrette over the salad and toss gently to coat.

10. 10

    Fold in the feta cheese and adjust seasoning with salt and pepper as needed. Serve chilled or at room temperature.