Be sure to mix this salad ahead of time, as it becomes more flavorful after setting.
Ingredients
½ cup quinoa
½ lb. asparagus, more or less to taste - the quantity I used measured one very full cup after it was roasted and sliced, which was a bit much, I thought ~ see the photo below
1 teaspoon extra-virgin olive oil
3 radishes, sliced thin
2 tablespoons pine nuts, or toasted slivered almonds
2 tablespoons fresh chives, chopped
2 to 3 tablespoons fresh parmesan cheese, grated or cut into thin slivers
Dressing ingredients
1 full tablespoon lemon juice - be sure not to under-measure
1 small garlic clove, smashed/pureed
1½ teaspoons extra-virgin olive oil
2 tablespoons milk
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| Asparagus Quinoa Salad |
Directions
Cook quinoa according to package directions, set aside. Toss asparagus with 1 teaspoon extra-virgin olive oil. Place asparagus on a baking sheet in an even layer, and roast in 425° oven until crisp-tender, about 7 minutes. Cool, and slice into bite size pieces.
Whisk dressing ingredients together in a medium size glass bowl. A similar recipe I had read said to puree the garlic. I did not want to mess with that for one tiny clove, so I smashed it well, and then kind of diced the smashed clove, which made it similar to pureed consistency.
Fluff quinoa with a fork; add to dressing, along with asparagus and radishes. Stir to combine, and then let rest at room temperature or in fridge at least 20 minutes to blend flavors.
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| Another view on my plate with made-from-scratch creamed corn off the cobs |
Stir in cheese and nuts just before serving. Serve chilled or at room temperature.
Please share your ideas, and this post for others!
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