Quinoa is a delicious and highly nutritious seed that behaves like a whole grain. It’s fluffy texture and slightly nutty flavor makes it a welcome addition to our Pesach table. It is a “perfect protein” in that it contains all 9 essential amino acids, resulting in a perfect choice for vegetarians. Need more reasons to love quinoa? It is gluten-free and super easy to make, too.
Quinoa Salad with Spring Vegetables and Buttermilk Dressing
Servings
4 Servings
Ingredients
- 1 cup quinoa
- 1 1/2 cup water
- salt and pepper to taste
- 1 pound asparagus rinsed, patted dry and ends trimmed
- 6 radishes washed, trimmed and sliced thin
- 2 Tb. toasted pine nuts
- 2 tsp fresh tarragon finely chopped
- 1 ounce crumbled feta or goat cheese
- 2 TB. fresh lemon juice
- 1 small clove garlic peeled and minced
- salt and pepper
- 1 Tb. olive oil
- 6 Tb. buttermilk
Instructions
- Rinse quinoa in a fine strainer and combine with water in pan on stovetop. Bring to a boil, reduce heat and cover. Simmer 15 minutes or until water is absorbed. Stir once, uncover and set aside to cool.
- Steam asparagus until just barely tender- 2-3 minutes. Plunge into ice bath to stop them from cooking. Pat dry and cut on the diagonal, into ½ pieces.
- In a large bowl, combine cooked quinoa and all other ingredients. Toss gently and set aside while you make the dressing.
- Place all ingredients in a mini-processor, Magic Bullet or whisk quickly by hand.
- Dressing should be creamy. Taste and adjust salt and pepper.
- Dress salad when ready to serve. Drizzle with extra olive oil if you prefer it more
- moist.
- Prep Ahead: This salad will last in the fridge for 2-3 days. The quinoa benefits from
- more time with this creamy buttermilk dressing.
- Take To Go: This salad tastes better at room temperature, making it a great one to
- pack for easy lunches or day trips.
Thanks for thr wonderful Quinoa recipes, I just started to use it, and your recipes are wonderful!