A great fresh and light salad to add to lunch or dinner. Dairy Free? Just remove the feta.
YIELD 4-6 Servings
ACTIVE TIME 20 minutes TOTAL TIME 30 minutes
Ingredients
1 cup quinoa, rinsed very well, for 3 minutes under running water
2 leeks, white and light green parts only; sliced in half lengthwise, then rinsed very well to get the gritty bits out and then thinly sliced.
6 or 7 asparagus spears, blanched, and chopped
2 Roma tomatoes, chopped
1/2 cup feta, chopped
1/2 cup sliced almonds, toasted
1 small handful basil, chopped
1/4 cup olive oil
juice of 1 lime or lemon
1 clove garlic, smashed
1 tsp honey
salt and pepper to taste
Instructions
Cook quinoa according to package directions.
Meanwhile, blanch asparagus in boiling water for about 1 min. Transfer asparagus to an ice water bath to stop cooking. Drain once cooled, roughly chop and set aside.
In your favourite skillet, cook leeks until translucent, set aside and let cool.
In a large bowl, whisk together the oil, garlic, lemon, honey and salt and pepper. Mix in cooked and cooled quinoa, leeks, tomatoes, basil and asparagus. Transfer to serving bowl and top with feta and almonds.
Place in fridge to cool and serve.