This springtime quinoa salad is perfect as a side dish to any meal or a light lunch. Make sure that the asparagus and kale are sliced in time for the last two minutes of the quinoa cooking.
- 1 cup dry quinoa
- 1½ cups cold water
- ½ tsp Kosher salt
- 10 spears of asparagus, ends trimmed
- 6-8 kale leaves, ribs removed
- Juice of half a lemon
- 1 tbsp EACH minced parsley, minced basil and minced mint
- 1 clove garlic, minced
- 1 tbsp capers, chopped
- ½ tsp stone-ground mustard
- 3 tbsp extra virgin olive oil
- Freshly ground pepper
- Put the quinoa in a medium sauce pan or pot with water and kosher salt, cover and bring to a boil over high heat. Watch the quinoa carefully, do not let it cook on high heat once it boils. Once boiling, reduce the heat and simmer and cook for 13 minutes.
- In the meantime, slice the asparagus thinly (about ¼ inch) on an angle, set aside. Stack the kale leaves on top on one another and roll them up like a carpet. Slice them thinly so you have thin ribbons.
- When the quinoa timer is up, quickly add the kale and then the asparagus to the pot—DO NOT STIR— put the lid back on and continue to cook for another 2 minutes. Remove from the heat. Let it steam for another minute or so before taking the lid off. Open the lid and, with a fork, very gently toss the quinoa from the bottom, 3-4 times. Let cool uncovered while you prepare the dressing.
- In a large mixing bowl, mix together the lemon juice, herbs, garlic, capers, mustard, oil and pepper.
- Add the quinoa to the bowl, gently toss. Serve warm or at room temperature.