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
  1. Cook quinoa according to package directions and let cool completely.
  2. 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.
  3. 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.
  4. Stir asparagus, dates, almonds, parsley, and lemon zest into quinoa.
  5. 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/