quinoa asparagus salad

http://www.nytimes.com/2012/06/11/health/nutrition/quinoa-and-asparagus-salad.html?ref=nutrition

1 cup quinoa

1 1/2 cups water

Salt to taste

1 pound asparagus, ends trimmed

6 radishes, sliced

2 tablespoons toasted pine nuts

3 tablespoons finely chopped chives

2 teaspoons finely chopped tarragon

1 ounce feta cheese, crumbled (about 1/4 cup)

 

For the dressing:

2 tablespoons freshly squeezed lemon juice

1 small garlic clove, puréed

Salt to taste

1 tablespoon extra virgin olive oil

5 tablespoons buttermilk

Freshly ground pepper

Lemon-scented olive oil for drizzling (optional)

 

1. Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.

2. Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.

3. Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.

Yield: 4 to 6 servings.

Advance preparation: You can assemble the salad up to a day ahead, but don’t toss with the dressing until shortly before serving so that the asparagus maintains its bright color.

Nutritional information per serving (4 servings): 260 calories; 10 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 4 grams monounsaturated fat; 7 milligrams cholesterol; 35 grams carbohydrates; 5 grams dietary fiber; 109 milligrams sodium (does not include salt to taste); 11 grams protein.

Nutritional information per serving (6 servings): 173 calories; 6 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 5 milligrams cholesterol; 23 grams carbohydrates; 4 grams dietary fiber; 73 milligrams sodium (does not include salt to taste); 8 grams protein.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”