Quinoa Salad with Asparagus

Quinoa (pronounced Keen-wa) is an ancient grain. At least that’s what the lady at my last cooking class told me. The box of Quinoa said the same thing. It has a consistency somewhat like couscous. It is gluten-free, fat-free and high in protein.  

I also found that three cups of uncooked Quinoa makes more than six cups cooked. So follow the package directions. If you buy it in bulk like I did mix it 2 cups water to 1 part Quinoa. Dump into boiling water for 10-15 minutes. Stir. It soaks up a lot of the water. I strained the rest of it with a fine mesh strainer.

Ingredients:

3 cups cooked Quinoa

1 pound small asparagus spears, chopped in 1/2″ pieces, blanched

1/2 cup dried cranberries

1/2 cup chopped walnuts

3/4 cup crumbled feta

Olive oil

Balsamic oil

Directions:

Gently mix ingredients. Dress with oils to taste and then season with salt and pepper.

To make prep easier stir in the chopped asparagus into the Quinoa as soon as it is done and about to remove from the heat. The asparagus will cook perfectly from the residual heat of the Quinoa.

You might try adding Tarragon or other herbs as you give it a taste.

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