So I'm a bad blogger. Life gets hectic - and the last thing I have time for is cooking - thus nothing to post about. But today I whipped up something! We're heading to the country with some friends for the weekend. Low-key chill people who don't require a ton of energy - my idea of a mini-vacation. We're all splitting the food - Q and I are in charge of dinner tonight while they are handling breakfast and lunch tomorrow. We're bringing a mixed greens salad with dried cherries and goat cheese. Plus chicken thighs which have been brining all day that we'll grill - and smother with homemade BBQ sauce.
Additionally, we're bringing lemony asparagus quinoa salad. You know how sometimes you make things because you have them in your fridge/cupboard - and other times you make a mad dash to the store to assemble something respectible? Well, this is one of the former recipes. I had picked up some asparagus last weekend at Costco thinking I'd make a dinner of asparagus, chicken and cashew stir-fry (which sadly has not materialized). So I had asparagus and quinoa in the cupboard plus the always on-hand lemons.
This salad is perfect for spring - and is light, crisp and fresh tasting!
Lemony Asparagus Quinoa Salad
1 lb asparagus, cut into 1-inch pieces
1 cup quinoa
Water, according to your package (I've found that different brands have conflicting ratios)
Juice from 1 lemon
1/4 cup of olive oil
3/4 cup snipped fresh parsley
1 garlic clove, minced
Cook quinoa according to instructions. Bring a pan of water to boil - and toss in the asparagus. Cook for about 2 minutes. Drain and run cold water over asparagus to stop additional cooking. Toss the asparagus and quinoa together.
Meanwhile, whisk the lemon juice, olive oil, parsley, garlic and salt & pepper together and pour over quinoa/asparagus mixture.
This would be fine to serve room-temperature!
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