Asparagus Quinoa Salad with Feta, Almonds and Dates
Serves: 6
Ingredients
1 cup quinoa
1 bunch asparagus, trimmed, steamed, chilled and chopped into 1½ inch pieces
2 tablespoons chopped parsley
5 dates, pitted and chopped
½ cup crumbled feta
½ cup slivered almonds, lightly toasted
Zest of 1 lemon
Dressing:
¼ cup lemon juice
¼ cup olive oil
1 Tablespoon honey
1 tsp Dijon
3 scallions, white and light green parts, chopped
¼ tsp salt
Instructions
Cook quinoa according to package directions and let cool completely.
Meanwhile, lightly steam or boil asparagus until crisp, about 2-3 minutes. Let cool completely (I use ice bath) and cut into 1½ inch pieces. Set aside.
Toast the almonds in a cast iron skillet over medium heat. Watching carefully and stirring often, cook until the nuts are lightly browned and fragrant, about 3 minutes. Remove and let cool.
Stir asparagus, dates, almonds, parsley, and lemon zest into quinoa.
Whisk lemon juice, olive oil, honey, green onions, Dijon mustard, and salt and pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine. Sprinkle with feta and serve room temperature.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/03/09/1584/