I’ve really been too busy lately to do much blogworthy cooking, but when we got spring onions, asparagus and mint in our first CSA box of the year, I immediately began to think about what I could do with it. After a brief perusal of my pantry and fridge, it didn’t take much thought to come up with salad. Quinoa salad.
Unbelievably, fantabulously delicious quinoa salad.
I can’t even begin to tell you how much I loved this. So fresh, so wonderfully tasty. We had it for Sunday brunch, topped with poached eggs, but it would be great as a salad on its own, with all of the vinaigrette and the green onions tossed in (this is how I ate the leftovers
I hogged for myself) and perhaps topped with some thinly sliced steak or grilled chicken breast.
The vinaigrette may sound weird, but it’s actually really, really good, and would work quite well on any green salad.
Make this. Eat this. Love this.
Click the image to enlarge
- 2 1/2 cups cooked quinoa, cooled to room temperature
- 1 pound asparagus, trimmed and thinly sliced on the bias, tips left intact
- 1 cup loosely packed flat-leaf parsley, roughly chopped
- 1/2 cup loosely packed cilantro, roughly chopped
- 1/2 cup loosely packed mint, roughly chopped
- 2 large hard-boiled eggs, finely grated
- 1 tablespoon mild honey
- 4 tablespoons white wine vinegar
- 1/2 cup extra-virgin olive oil
- salt and pepper, to taste
- 5 green onions, white and pale green parts, thinly sliced
- 5 large poached eggs
- Blanch the asparagus for 1 minute in boiling salted water; drain and place in ice water to halt the cooking. Drain again and gently pat dry.
- Whisk together the honey and white wine vinegar until smooth. Continue whisking while adding the olive oil in a thin, steady stream, until well combined. Season to taste with salt and pepper, and stir in the grated eggs. Set aside 1/4 cup of the vinaigrette.
- In a large bowl, toss together the quinoa, asparagus, parsley, cilantro, mint and all but the reserved 1/4 cup of vinaigrette. Taste; season as needed with additional salt and pepper.
- Divide the salad between 5 plates. Top each with a poached egg; sprinkle with the sliced scallions and drizzle with the reserved vinaigrette.
- Serve immediately.
- Nutrition (per serving): 438 calories, 30.5g total fat, 259.6mg cholesterol, 194.7mg sodium, 597.1mg potassium, 28.2g carbohydrates, 5.6g fiber, 3.7g sugar, 15.7g protein