Quinoa Tabbouleh with Mint and Asparagus
Mint and lemon juice brighten the earthy flavors of quinoa and asparagus in this Middle Eastern inspired salad.
Ingredients
1 pound asparagus, cut into 1/4-inch pieces
1 cup quinoa, rinsed well
1/2 tsp. sea salt
Juice and zest from 1 medium lemon
2 cloves garlic or 2 stalks green garlic
1/2 cup olive oil
1 large bunch fresh spearmint
1 bunch fresh flat-leaf parsley
1 bunch scallions
Sea salt and fresh cracked black pepper
Directions
Fill a large bowl with cold water and some ice cubes. Bring a medium pot of salted water to a rolling boil and add cut asparagus. Boil for 90 seconds, drain, run under cold water then plunge into ice bath. Once cool, drain and set aside.
Place rinsed and drained quinoa, 1 1/4 cup water, and salt into the pot used for the asparagus. Bring to a boil, reduce heat, cover and simmer until quinoa is tender, about 10 to 12 minutes. Turn off heat and let stand covered for a few minutes. Fluff with a fork and let cool.
In a serving bowl, whisk together the lemon juice, zest, garlic and olive oil. Toss in remaining ingredients, season with salt and pepper to taste, and serve at room temperature.
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