Asparagus and Potato Quinoa Salad with Orange Parsley Dressing | Idaho Potato Commission

Ingredients

• 1 lb Idaho® Red French Fingerling Potatoes
• ¼ cup slivered almonds
• 1 cup uncooked quinoa
• 1 bunch fresh asparagus, ends trimmed
• 1 tablespoon honey
• 3 tablespoons freshly squeezed orange juice
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• ¼ cup fresh parsley, coarsely chopped, plus more for garnish
• 3 chives, finely chopped
• ½ teaspoon fresh orange zest