Ribboned Asparagus and Quinoa Salad
from Cookie + Kate

Name: Ribboned Asparagus and Quinoa Salad
Prep time: 10M
Cook time: 20M
Total time: 30M
Ingredients: ¾ to 1 cup cooked quinoa (see step 1 below); 6 to 7 stalks of asparagus (almost a handful); 1 small lemon; olive oil (the good stuff), to taste; Sea salt, to taste; Black pepper, to taste; 2 tablespoons pine nuts; 1 to 2 ounces Parmesan, shaved

You need 8 Ingredients

1 to 2 ounces Parmesan, shaved

2 tablespoons pine nuts

Black pepper, to taste

Sea salt, to taste

olive oil (the good stuff), to taste

1 small lemon

6 to 7 stalks of asparagus (almost a handful)

¾ to 1 cup cooked quinoa (see step 1 below)

Showing 2 out of 5 Steps

Shave the asparagus with a vegetable peeler. To do so, hold the touch end of the asparagus against a cutting board, and peel from the tough end toward the tip. (See tips above)
Cook the quinoa (I like to make extra for more salads and for breakfast, 1 cup of dry quinoa yields over 3 cups cooked quinoa). Combine rinsed quinoa with twice as much water in a saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook for 15 minutes or until water is absorbed, remove from heat and fluff with a fork.

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Cookie + Kate