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Quinoa, Asparagus, and Feta Salad

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Quinoa, Asparagus, and Feta Salad

Directions

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Ingredients :

  • 1 ½ cups water
  • ¾ cup quinoa
  • ¼ teaspoon salt
  • 1 bunch fresh asparagus
  • trimmed and cut into 1 1/2-inch pieces
  • 4 ounces crumbled feta cheese
  • ⅓ cup toasted slivered almonds
  • 2 green onions
  • thinly sliced
  • or to taste
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 lemon
  • zested
  • ¼ cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 clove garlic
  • minced
  • 1 ½ teaspoons Dijon mustard
  • freshly ground black pepper to taste
  • Methods :

  • Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
  • Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
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