Recipe of the Month
— RECIPE OF THE MONTH —
Spring Garden Quinoa Salad
In a medium saucepan, combine the quinoa with a healthy pinch of salt and 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
Meanwhile, blanch the peas and asparagus in boiling, salted water until just tender. Shock in ice water to cool immediately, drain and pat dry. Reserve.
In a large bowl, mix together the cooked quinoa, vegetables, radishes, cheese and herbs. Add vinegar and oil, then season to taste with the salt and pepper. Mix well before serving.
**If desired, make the salad healthier with some baby spinach or more substantial with cooked chicken or salmon
¼ pound sugar snap peas
1 bunch medium asparagus stalks, cut into 3” segments
½ cup sliced Radishes
1 1/2 cups quinoa
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and freshly ground pepper
1 cup crumbled Feta Cheese
1/2 cup minced chives
¼ cup chopped Mint