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Quinoa Asparagus Salad

Quinoa Salad with Spring Vegetables and Buttermilk Dressing

Prep Time 40 minutes
Total Time 40 minutes
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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.