Ingredients
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 bunch asparagus, trimmed and cut into 1-inch pieces
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup feta cheese, crumbled
2 tablespoons fresh parsley or dill, chopped
For the Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Instructions
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In a medium saucepan, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes, or until quinoa is fluffy and liquid is absorbed. Let cool.
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Meanwhile, blanch asparagus in boiling water for 2–3 minutes until bright green and just tender. Drain and rinse with cold water.
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In a large bowl, combine cooked quinoa, asparagus, cherry tomatoes, red onion, feta, and herbs.
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In a small bowl, whisk together dressing ingredients.
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Pour dressing over salad and toss gently to combine. Chill before serving if desired.