2 cups water
1 cup quinoa
1 T olive oil
salt, pepper, seasoning
Bring water & quinoa to a boil, reduce heat and cover. Simmer on low for 15-20 minutes. Fluff with fork and set aside to cool.
1 bunch asparagus, blanched & chopped into bite sized pieces
1 bunch of parsley, chopped
1 bunch of green onions, chopped
1 cup cherry tomatoes, chopped
1 cup Feta cheese crumbles
Lemon vinaigrette:
Juice and grated rind of one lemon
olive oil, salt pepper garlic
enough to make 1/2 cup or so
Mix cooled quinoa, chopped veggies and lemon vinaigrette into bowl and chill for at least an hour.
The best thing about this salad is that you can swap out the veggies for whatever is in season:
- 1 English cucumber chopped, with tomatoes, feta & kalamata olives
- 3 peppers (red/orange/yellow), green olives, and cooked shrimp
