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Quinoa, Asparagus and Feta Salad Recipe

   
 

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     Quinoa, Asparagus and Feta Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
1 1/2 cups water
3/4 cup tri-color quinoa
1/4 tsp salt
1 bunch fresh asparagus, trimmed, cut in 1 1/2 in pieces
8 cups spring greens
4 oz crumbled feta
1/3 cup toasted sliced almonds
2 green onions, thinly sliced or to taste
2 Tbsp chopped fresh parsley
 
1 tsp chopped fresh thyme
1 lemon, zested
1/4 cup lemon juice
2 Tbsp olive oil
1 Tbsp honey
1 clove garlic, minced (I used more -))
1 1/2 tsp Dijon mustard
black pepper to taste

Instructions
Bring water to a boil in a saucepan. Stir in quinoa and salt. Reduce heat to low; simmer, covered, until quinoa is tender, 10-15 minutes. Remove saucepan from heat and let stand 5 minutes; transfer quinoa to a large bowl and let cool.
Meanwhile, bring a large pot of lightly salted water to a boil. Add asparagus; cook, uncovered, until tender but still crisp, 2-3 minutes. With a slotted spoon, immediately transfer asparagus to a bowl of ice water. Let stand several minutes until cold; drain.
Add asparagus, salad greens, feta, almonds, green onions, parsley, thyme, and lemon zest to quinoa; toss to combine.
Whisk together lemon juice, oil, honey, garlic, mustard and pepper in a small bowl until smooth. Pour over salad and toss gently to coat.


Originally Submitted
4/20/2020





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