Friday, May 10, 2013

Asparagus and Quinoa Salad

Straight from the pages of Bon Appetit.  How could I not try this recipe where quinoa is combined with two of the items in my week 1 share. Because we did not have any handy, I omitted the walnuts in the recipe.  Also, I used yellow quinoa as that was what I had.

Share Contents Used:
Asparagus, 5 spears
2 Radishes

Other Ingredients:
1 cup quinoa
1/2 tbs Lemon juice
1 tbs extra virgin olive oil
Salt & Pepper

Cook the quinoa per package directions.
Chop the asparagus into 2 inch pieces and split down the middle if necessary.  This is a raw preparation for the asparagus, so you don't want them too thick.
Thinly slice the radishes
Toss the cooked quinoa (while still hot), asparagus, radishes in a bowl along with lemon juice, olive oil and the salt & pepper to taste.

I served this as a side to some fantastic fresh sea scallops that I picked up on the way home from work.  What a treat!

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