Serves 12
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Ingredients
- -6 cups water
- -1 pound asparagus, trimmed and cut into ¼” pieces, and tips.
- -10 ounces fresh peas
- -1 cup fresh mint, julienned
- -1/3 cup green onion, thinly sliced
- Dressing:
- -2 cloves garlic, minced
- -½ cup olive oil
- -½ cup red wine vinegar
- -kosher salt and black pepper
- -4 ounces feta
- -3 cups quinoa
Instructions
- 1. Bring the water to a boil and whisk in the quinoa. Put a lid on the pot and cook the quinoa over low heat for 12 minutes. Let the quinoa steam for another 15 minutes and then fork fluff it.
- 2. Bring a small pan of water to a boil and prepare a bowl of ice water.
- 3. Cook the asparagus and the peas for 30 seconds and then blanch in the ice water.
- 4. Drain the vegetables and mix them in with the quinoa, mint and green onions.
- 5. Whisk together the garlic, olive oil and vinegar and pour the dressing over the top of the salad. Mix well and season with salt and pepper.
- 6. Top with crumbled feta cheese.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
