Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Trim the ends from the
Asparagus (225 g)
and cut them into one inch pieces. Set aside.
Step 2
In a small saucepan, combine
Quinoa (85 g)
and
Water (240 mL)
and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat, and take off lid to allow quinoa to cool.
Step 3
Meanwhile, prepare an ice bath by placing 1-2 cups of ice in a medium bowl and adding water. Set aside. Bring another small pan of water to a boil. Add asparagus, and cook until crisp-tender, 4 minutes.
Step 4
Using a slotted spoon, scoop out the asparagus and plunge into ice bath to stop the cooking and set color. Remove asparagus and pat dry with a paper towel.
Step 5
For the dressing, zest the
Lemon (1)
and cut lemon in half. Combine the zest and juice from half the lemon in a small bowl. Add
White Wine Vinegar (15 mL)
,
Olive Oil (60 mL)
, tarragon, and mint. Whisk to combine. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
Crumble the
Feta Cheese (150 g)
. Chop the fresh
Tarragon (7 g)
and
Fresh Mint Leaves (2 g)
. Thinly slice the
Scallions (1 bunch)
.
Step 7
In a medium bowl, combine the
Green Peas (150 g)
, asparagus, quinoa, scallions, and feta cheese. Toss with dressing and serve. Enjoy!
