Ingredients
The following ingredients have 5 Servings
- 1 cup quinoa
- 1 1/2 cup water
- salt and pepper to taste
- 1 pound asparagus, rinsed, patted dry and ends trimmed
- 6 radishes, washed, trimmed and sliced thin
- 2 Tb. toasted pine nuts
- 2 tsp fresh tarragon, finely chopped
- 1 ounce crumbled feta or goat cheese
- 2 TB. fresh lemon juice
- 1 small clove garlic, peeled and minced
- salt and pepper
- 1 Tb. olive oil
- 6 Tb. buttermilk
Instruction
- Rinse quinoa in a fine strainer and combine with water in pan on stovetop. Bring to a boil, reduce heat and cover. Simmer 15 minutes or until water is absorbed. Stir once, uncover and set aside to cool. Steam asparagus until just barely tender- 2-3 minutes. Plunge into ice bath to stop them from cooking. Pat dry and cut on the diagonal, into ½ pieces. In a large bowl, combine cooked quinoa and all other ingredients. Toss gently and set aside while you make the dressing. Place all ingredients in a mini-processor, Magic Bullet or whisk quickly by hand. Dressing should be creamy. Taste and adjust salt and pepper. Dress salad when ready to serve. Drizzle with extra olive oil if you prefer it more moist. Prep Ahead: This salad will last in the fridge for 2-3 days. The quinoa benefits from more time with this creamy buttermilk dressing. Take To Go: This salad tastes better at room temperature, making it a great one to pack for easy lunches or day trips.
