Quinoa and Asparagus Salad

This quinoa salad keeps things very simple, highlighting this nutty grain in tandem with lots of delicious fresh asparagus. It’s a lot like tabbouli, but with a springtime touch.

Serves 6
•1 cup raw quinoa, any color, or a combination, rinsed
•10 to 12 ounces fresh slender asparagus
•1 medium red bell pepper, diced
•1/4 cup finely chopped fresh parsley, or more, to taste
•2 to 3 scallions, finely chopped
•Several fresh mint leaves, to taste, thinly sliced, optional
•2 tablespoons extra-virgin olive oil
•Juice of 1 lime, or more, to taste
•Salt and freshly ground pepper to taste
•Lime wedges for serving, optional

Combine the quinoa with 2 cups water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes. If you’d like a more tender grain, add 1/2 cup additional water and continue to simmer until the water is absorbed. Allow to cool to room temperature.

Meanwhile, scrape the bottom halves of the asparagus spears if need be. If fresh and tender, you can skip this step. Cut the asparagus into 1- to 2-inch pieces. Place in a skillet with just enough water to keep the bottom moist. Cover and steam over medium heat just until bright green and tender-crisp. Transfer the asparagus to a colander and rinse with water until it’s at room temperature.

Combine with the quinoa and asparagus with the remaining ingredients in a serving bowl and mix well. Let stand for a few minutes, then serve. Pass around extra wedges of lime, if you’d like.

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