Asparagus Quinoa Salad

By heathaly

Ingredients

• 1 teaspoon grated lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 dash Salt
• 1 dash ground black pepper, to taste
• 4 ounces crumbled goat cheese
• 1 cup quinoa
• 12 spears asparagus, tough ends removed, cut into 1-inch pieces
• 1/2 cup pitted Kalamata olives, thinly sliced
• 1 large tomato, seeded and cut into 1/2-inch dice

Details

Servings 6
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Cook the quinoa according to package directions.

Meanwhile, in a medium saucepan bring 1/2 inch of water to a boil. Add the asparagus and blanch until barely tender, about 3 minutes. Drain the asparagus and rinse under cold running water for 1 minute to cool.

In a large bowl, stir together the cooked quinoa, asparagus, olives, tomato and lemon zest.

In a small bowl, whisk together the lemon juice and olive oil, then pour over the quinoa mixture. Toss to coat. Season with salt and pepper, then serve topped with the feta cheese.