Asparagus and Quinoa Salad with Feta and Lemon
The high ratio of asparagus to everything else is intentional and makes the fresh produce the star of the show. Feel free to swap in a different grain if quinoa salad isn’t your thing.
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Ingredients
- 1 cup quinoa
- 2 small bunches of ½” thick asparagus (about 2 pounds), chopped into 1.5 inch pieces, asparagus tips separated
- 200 g feta cheese, crumbled
- Zest of 1 lemon
- ¼ cup sliced almonds, toasted (optional)
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice (about 1 lemon)
- 1 shallot, minced
- 1 tbsp honey
- 1 tsp dijon mustard
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