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Spring Salad–Quinoa and Asparagus with Honey-Lemon Dressing

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  • Author: Tonja Engen

Ingredients

Scale
  • FOR THE DRESSING:
  • 1 Tbls. plus 1 tsp. fresh lemon juice
  • 1 Tbls. Balsamic Vinegar
  • 1 tsp. finely grated lemon zest
  • 1 Tbls. honey
  • 1/2 tsp. chopped thyme
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • FOR THE SALAD:
  • 2 cups Vegetable stock
  • 1 cup quinoa
  • 1/2 teaspoon salt
  • 1 Tbls. olive oil
  • 1 small bunch asparagus, cut into 1-inch pieces
  • 1 Tbls. fresh lemon juice
  • 1 cup frozen peas
  • 5 oz. fresh spinach
  • 23 oz. honeyed goat cheese
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a small bowl or mason jar, combine the dressing ingredients. Shake dressing with the jar lid on tight. Set aside.
  2. Add vegetable stock, quinoa, and salt to a medium saucepan and bring to a boil.  Turn the heat to low and simmer for about 15 minutes, or until stock is absorbed. Remove from heat and fluff with a fork.
  3. While the quinoa is cooking, heat a large skillet over medium heat.  Add olive oil, the asparagus, and lemon juice. Cook until tender, about 5 minutes.  Remove to a bowl.  Add frozen peas (if not using fresh) and stir to incorporate with the asparagus.  Season with salt and pepper and set aside to allow mixture to come to room temp.
  4. In a large bowl, add spinach, 1-2 cups of quinoa, and asparagus/pea mixture. Using hands, crumble goat cheese over the top.  Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste.