Seasonal Recipe: Quinoa & Asparagus Salad

Adapted from the New York Times and featured in our April 2017 newsletter.

It’s asparagus season!! This kid-approved recipe is from the FoodPrints website. FoodPrints is an education project of  FRESHFARM — a Snail of Approval award winning nonprofit — that integrates gardening, cooking, and nutrition education into the curriculum at partner elementary schools.
INGREDIENTS

for the salad:

  • 1 cup uncooked quinoa
  • 1 ½ cups of water
  • salt
  • 1 pound asparagus, ends trimmed
  • 6 radishes, chopped
  • 2 tablespoons toasted pumpkin seeds
  • 2 tablespoons chopped chives or scallions
  • 2 teaspoons chopped fresh tarragon

for the dressing:

  • zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small garlic clove, grated or minced
  • 1 tablespoon olive oil
  • 5 tablespoons buttermilk
  • salt to taste
  • freshly ground black pepper
  • 1 ounce (about ¼ cup) feta cheese, crumbled

DIRECTIONS

Place the quinoa in a fine mesh strainer and rinse several times with cold water. Place rinsed quinoa in a medium saucepan with 1 ½ cups water and salt to taste.

Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, let sit for at least 10 minutes undisturbed. Transfer quinoa to a bowl and fluff with a fork.

Steam the asparagus until tender (3-4 mins).
Drain, cool, then cut into 1-inch pieces. Add to the quinoa, along with the radishes, pumpkin seeds, chives and tarragon.

Whisk together the lemon zest and juice, garlic, salt, olive oil, buttermilk and pepper.

Shortly before serving, toss with the quinoa and asparagus mixture.

Sprinkle the feta over the top and serve.

Have a good seasonal recipe you’d like to share? Send it along to info@slowfooddc.org!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.