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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