Quinoa, Asaparagus & Feta Salad

Trim the ends from the Asparagus (1 2/3 cups) and cut them into one inch pieces. Set aside.

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.

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.

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.

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).

Crumble the Feta Cheese (1 cup). Chop the fresh Tarragon (1/4 cup) and Fresh Mint Leaves (1 Tbsp). Thinly slice the Scallion (1 bunch).

In a medium bowl, combine the Green Peas (1 cup), asparagus, quinoa, scallions, and feta cheese. Toss with dressing and serve. Enjoy!