Quinoa Asparagus Salad

A colorful salad packed with seeds, zesty lemon, and tarragon

Ingredients:

1 pound asparagus, ends snapped off and cut into 1-inch pieces

6 small radishes, coarsely grated OR thinly sliced

2 tbsp. chives OR green onions, thinly sliced

2 tsp. fresh tarragon OR parsley, minced

1 clove garlic, peeled and minced

1 lemon, zested and juiced

1 cup uncooked quinoa

1½ cups water

1 tsp. salt

2 tbsp. extra virgin olive oil

⅓ cup pumpkin seeds

Pinch of ground black pepper

1 oz. (about ¼ cup) feta cheese, crumbled (optional)

Equipment:

Cutting board
Kitchen Knife
Coarse grater
Zester
Large bowl
Strainer
Medium saucepan with lid
Measuring cups and spoons
Medium skillet
Tongs
Large spoon
Jar with a lid OR container for dressing

Ingredients:

1 pound asparagus, ends snapped off and cut into 1-inch pieces

6 small radishes, coarsely grated OR thinly sliced

2 tbsp. chives OR green onions, thinly sliced

2 tsp. fresh tarragon OR parsley, minced

1 clove garlic, peeled and minced

1 lemon, zested and juiced

1 cup uncooked quinoa

1½ cups water

1 tsp. salt

2 tbsp. extra virgin olive oil

⅓ cup pumpkin seeds

Pinch of ground black pepper

1 oz. (about ¼ cup) feta cheese, crumbled (optional)

Equipment:

Cutting board
Kitchen Knife
Coarse grater
Zester
Large bowl
Strainer
Medium saucepan with lid
Measuring cups and spoons
Medium skillet
Tongs
Large spoon
Jar with a lid OR container for dressing

Directions:

  1. Wash and prepare the produce by cutting, grating, slicing, peeling, mincing or zesting them as noted in the ingredients list.
  2. Measure the quinoa into a bowl, cover with water and give it a stir. Pour into a strainer to remove the liquid, then add to a medium saucepan with 1½ cups water and 1 tsp. salt. Bring to a boil, cover and turn heat to low. Cook for 15 minutes, until the water is absorbed.
  3. Remove the pan from the heat, let sit for at least 10 minutes, then transfer to a bowl and fluff with a fork.
  4. Heat 1 tbsp. of olive oil in a medium skillet over medium-high heat.
  5. Carefully add ⅓ of the asparagus at a time and sear for about 2-3 minutes, stirring constantly, until deep green and just tender. It may take longer depending on the thickness of the asparagus.
  6. Transfer the seared asparagus from the pan into the bowl with the quinoa and repeat Step 5 with the remaining ⅓ batches of asparagus.
  7. Once all the asparagus has been seared then add pumpkin seeds to the skillet and toast them over medium heat for 5 minutes.
  8. Add the toasted pumpkin seeds, radishes, chives, and tarragon to the bowl and mix all ingredients together.
  9. Prepare the dressing by combining the juice of the lemon, remaining 1 tbsp. olive oil, lemon zest, garlic and pepper in a jar with a lid (or another container) and shake or mix thoroughly.
  10. Toss the dressing together with the ingredients in the bowl, then sprinkle the feta on top.

Adapted fromThe New York Times