For the salad
• 1 cup uncooked quinoa, rinsed
• 2 cups fresh or frozen peas
• 5-6 asparagus spears
• 1-2 teaspoons of olive oil
• ½ cup feta cheese, chopped
• ½ cup freshly chopped basil and cilantro
• ½ cup roasted almonds, pulsed in a food processor until crushed
For the dressing
• ¼ cup freshly squeezed lemon juice (1-2 large juicy lemons)
• ¼ cup olive oil
• pinch of salt
• 1 teaspoon of honey (taste and if you want a bit sweater add a wee bit more)
1. Rinse the quinoa in a fine meshed strainer. Then combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 10 minutes. Drain any remaining water in the fine meshed strainer. Place in large bowl to cool and fluff with a fork.
2. While quinoa is cooking, add almonds to a food processor and pulse until crushed into small pieces (but don’t over do it, you don’t want almond flour).
3. Bring a small pot of water to boil and add the peas and then turn off the heat. Leave them only 2 minutes until they are bright green but not wrinkly. Rinse under cold water to cool. Add to quinoa bowl.
4. Add olive oil to griddle pan and add asparagus spears. Shake every so often. Cook until al dente (still a bit of a crunch) with a light char on the skin. Slice on the diagonal into 1 inch pieces and add to quinoa. If you don’t have a griddle pan you can pre-chop the asparagus and add them to the water with the peas.
5. Chop the feta and finely chop the herbs.
6. Toss the quinoa with the peas, feta, herbs, asparagus and almonds together in a bowl.
7. Mix all the dressing ingredients in a jar or bowl. Shake the jar with lid on or simply whisk together in a bowl. Add dressing to the salad (you may not need it all.)
8. Serve on its own or on top of a bed of baby spinach.
Makes 4-6 servings.
Recipe loosely adapted from Pinch of Yum.