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)
Medium saucepan with lid
Measuring cups and spoons
Jar with a lid OR container for dressing
- Wash and prepare the produce by cutting, grating, slicing, peeling, mincing or zesting them as noted in the ingredients list.
- 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.
- Remove the pan from the heat, let sit for at least 10 minutes, then transfer to a bowl and fluff with a fork.
- Heat 1 tbsp. of olive oil in a medium skillet over medium-high heat.
- 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.
- Transfer the seared asparagus from the pan into the bowl with the quinoa and repeat Step 5 with the remaining ⅓ batches of asparagus.
- Once all the asparagus has been seared then add pumpkin seeds to the skillet and toast them over medium heat for 5 minutes.
- Add the toasted pumpkin seeds, radishes, chives, and tarragon to the bowl and mix all ingredients together.
- 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.
- Toss the dressing together with the ingredients in the bowl, then sprinkle the feta on top.
Adapted fromThe New York Times