Yesterday I spent the afternoon with my mom at her farm. We feasted on asparagus from her patch and we made my favorite Rhubarb Custard pie together. A delightful and delicious afternoon.
She sent me home with a bag of asparagus to use. Well today is cool and cloudy and I wanted to make a hearty salad and here is what I came up with.
Roasted Asparagus Quinoa Salad
Roast a nice bundle of aspargus (clean and trim) cut into 2 inch pieces
400 degree oven – lightly oil a sprinkle of salt – roast about 5 minutes
Set aside asparagus
In pan saute in a bit of coconut or olive oil 1 Vidalia onion diced or a bunch of green onions (whatever you have both in season)
add 1 carrot finely julinenne or chopped and pinch or red pepper flakes – saute just until soft.
Cook 1 cup qunioa with 1/3 cup of currants in the water – just follow directions on package.
I used red quinoa but use what you have
Toss together – aspargus, sauted onion mix and cooked quinoa
Squeeze juice of 1 lemon over all and zest the entire peel
Toss in 2 tablespoons toasted sesame seeds or walnuts
Top with feta.
Enjoy it with a big smile on your face!!!