The Hip Hostess

I always enjoy the first asparagus of the season simply steamed or sauteed.  In the following weeks I find more interesting uses for my favorite spring vegetable, like this Asparagus and Feta Quinoa Salad.  If you can find them, use pencil thin stalks in this recipe.  

This salad goes well with grilled meat, poultry and fish.  It’s a great side dish for a cookout or BBQ since it can be prepared in advance and served at room temperature.  Make this salad up to two days in advance and add additional olive oil, vinegar and/or lemon juice if the the quinoa seems dry (it will absorb some of the liquid if prepared in advance).

Spring Quinoa Salad With Asparagus and Feta 

1 ½ C. chicken or vegetable stock (low sodium)

1 C. quinoa

Juice from ½ large lemon (about 1 ½ Tbs.)

1 Tbs. extra virgin olive oil

2 Tbs. sherry vinegar or red wine vinegar

1 large garlic clove, minced

1 bunch pencil thin asparagus, trimmed and cut into 1” pieces

15 grape tomatoes, halved lengthwise

4oz feta or goat cheese, crumbled

Salt and pepper to taste

1.    Bring stock to a boil in a medium saucepan over medium-high heat.  While waiting for the stock to boil, place quinoa in a fine-mesh strainer and rinse under warm water for 2 minutes to wash away the natural (but bitter) outer layer of the grain.  Once stock is boiling, add quinoa and return to a boil.  Reduce heat to low, cover saucepan and simmer until quinoa has absorbed most of the liquid, about 15 minutes.  Remove from heat, uncover, fluff with a fork.  Cool at room temperature.

2.   While quinoa is cooking, steam asparagus.   Fill a small pot with 1” water.  Bring to a boil over high heat.  Place asparagus in the boiling water or in a steamer basket fitted inside the pot.  Cover with a lid and steam for 2-3 minutes, or until asparagus is fork tender but still slightly crisp.  Fill a small bowl with ice and cold water and plunge asparagus into the cold water to stop the cooking process and keep the asparagus from over-cooking.  

3.    In a medium bowl combine lemon, olive oil, vinegar, garlic, salt and pepper.  Whisk until well combined.  Add cooled quinoa, steamed asparagus and tomatoes and stir gently with a fork to keep quinoa fluffy.  Add feta and continue until well combined.  Serve at room temperature or slightly chilled. 

Serves 6 as a side