This easy salad is perfect to pack for lunch. (You may be surprised how much kids love it too!) There is plenty of protein in the quinoa, but you could also add some grilled chicken or chopped nuts.
Active Time 15 minutes
Total Time 25 minutes
What you need
1 1/2 cups quinoa
coarse salt and freshly ground pepper
1 bunch asparagus, trimmed and cut into 2 inch lengths
1 english cucumber, halved and thinly sliced
1/2 cup Tessemaes’ Green Goddess
fresh goat cheese, optional
What to do
- Bring 2 1/2 cups water to a boil. Season with salt and pepper and stir in the quinoa. Reduce the heat to low, cover and simmer until the quinoa is just tender, about 15 minutes. (There may still be some liquid on top.) Turn off the heat and let sit, covered for 5 to 10 minutes, until liquid is absorbed.
- While the quinoa cooks, blanch the asparagus. Bring a medium saucepan of salted water to a boil. Add the asparagus and cook until bright green, about 30 seconds. Immediately plunge the asparagus in ice water. Drain and pat dry.
- Fluff the quinoa with a fork. Fold in the asparagus, cucumber and Green Goddess. Serve with fresh goat cheese.
Tip: The salad will keep up to 2 days, refrigerated.