Cooking Instructions
1.
Trim the ends from the
Asparagus (1 2/3 cups)
and cut them into one inch pieces. Set aside.
2.
In a small saucepan, combine
Quinoa (1/2 cup)
and
Water (1 cup)
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.
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.
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.
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 (1 Tbsp)
,
Olive Oil (1/4 cup)
, tarragon, and mint. Whisk to combine. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
6.
Crumble the
Feta Cheese (1 cup)
. Chop the fresh
Tarragon (1/4 cup)
and
Fresh Mint Leaves (1 Tbsp)
. Thinly slice the
Scallions (2)
.
7.
In a medium bowl, combine the
Green Peas (1 cup)
, asparagus, quinoa, scallions, and feta cheese. Toss with dressing and serve. Enjoy!