Quinoa and Asparagus Salad

By Martha Rose Shulman

Published June 10, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
5(411)
Comments
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I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1 ½ parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don’t swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1 ½ cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.

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Ingredients

Yield:4 to 6 servings

  • 1 cup quinoa

  • 1 ½ cups water

  • Salt to taste

  • 1 pound asparagus, ends trimmed

  • 6 radishes, sliced

  • 2 tablespoons toasted pine nuts

  • 3 tablespoons finely chopped chives

  • 2 teaspoons finely chopped tarragon

  • 1 ounce feta cheese, crumbled (about ¼ cup)

FOR THE DRESSING

  • 2 tablespoons freshly squeezed lemon juice

  • 1 small garlic clove, puréed

  • Salt to taste

  • 1 tablespoon extra virgin olive oil

  • 5 tablespoons buttermilk

  • Freshly ground pepper

  • Lemon-scented olive oil for drizzling (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

24 grams carbs; 6 milligrams cholesterol; 209 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 4 grams fiber; 469 milligrams sodium; 8 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 ½ cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.

  2. Step 2

    Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.

  3. Step 3

    Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.

Tip

  • Advance preparation: You can assemble the salad up to a day ahead, but don't toss with the dressing until shortly before serving so that the asparagus maintains its bright color.

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Ratings

5 out of 5
411 user ratings
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Comments

Jane

Used basil instead of tarragon. It was a hit at the picnic. Will try roasting asparagus next time.

Joanna M

I found the dressing a little too tart so added a few drops of honey.

jencandstevenb

I opted to roast the asparagus rather than steam it, and I think it was a nice touch. Delicious, I'll definitely make it again.

nora

For dinner for two, I would use 1/2 of the quinoa. Chèvre would be a creamier option than the feta.

Laurie H.

Roasted the asparagus and used leftover quinoa that I had cooked in the rice cooker with half chicken broth (1 cup water, 1 cup chicken broth, 1.5 cups quinoa, brown rice setting) - otherwise made as written. I don't think any of the ingredients are superfluous, but the tarragon and the feta are the biggest flavor contributors. What a great Spring salad!

es

Wonderful salad for a group. A bit bland so I'd kick it up a notch if making again. I loved the lightness of the quinoa, the appearance of this salad, and the disparate elements. And, of course, that it can be made in advance.

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