Quinoa Asparagus Salad

A great Spring salad with lots of green. You can add goat or feta cheese or avocado on top to make it a bit more hardy.

Ingredients:

1 cup of dry quinoa (or sub with cooked grains like farro or bulgur)

1 ½ cups water

1 bunch of asparagus chopped into 1” pieces

2 cups of fresh peas

3 scallions thinly sliced

1 ripe avocado chopped

2-3 oz of Baby Butter leaf lettuce or other spring lettuces

2 oz of feta cheese

¼ cup of sliced almonds

Dressing:

¼ cup olive oil

Zest of 1 lemon

1/3 cup of lemon juice (1-2 lemons)

1 teaspoon mustard

½ teaspoon of salt

Directions:

1.     Rinse the quinoa and put it in a pot with the water. Bring to a boil and cook for about 12 minutes.

2.     Blanch peas and asparagus for a few minutes. Until bright green then rinse in cold water.

3.     Place the quinoa and veggies in a bowl. Add scallions, avocado and feta cheese.

4.     Add the dressing and toss again.

5.     Top with almond slices

Note: Make sure to taste and adjust the salt and lemon before serving.

Recipe courtesy of Sylvia Fountaine