Quinoa Salad

Every once in awhile it's so nice to come home at the end of the day, scan the pantry and whip up a perfectly delicious meal from the things you already have.  In our house, this throw together meal usually formulates into a spicy curry dish, simple pasta or grain and vegetable salad. On this particular evening I took a peek at our reserves and discovered asparagus, fresh peas, feta and quinoa.  Grain and vegetable salad it was.  No meat in sight so I added some leftover red lentils for protein.  I threw together a citrusy and spicy lemon and mustard vinaigrette, cooked the quinoa and sauteed the vegetables.  A quick toss with some fresh parsley and crumbled feta and dinner was done.  Fast, easy and filling.  Sometimes it is so satisfying to create your own sporadic recipes from the things you already have on hand.

Quinoa Salad

(serves 4 or 2 with leftovers for lunch the next day)

1 cup dry quinoa, rinsed with cool water and drained

1 Tbsp butter

olive oil

1/2 shallot sliced thinly

handful of fresh asparagus, sliced on the bias

1/2 fresh peas (frozen would also work)

1/4 cup lentils, cooked

1/4 cup crumbled feta cheese

2 Tbsp fresh flat leaf parsley, chopped 

juice from half a lemon

1 tsp dijon mustard

kosher salt 

freshly cracked black pepper

In a large sauce pot bring quinoa and 2 cups of water to a boil over medium-high heat.  Once boiling, reduce heat to low, cover and simmer for 15 minutes.  Allow to rest while you cook the vegetables.

In a large saute pan, melt the butter with 1 Tbsp olive oil over medium-high heat.  Once the butter has melted and begins to bubble, add the shallots and cook until wilted and fragrant, 1-2 minutes. Add the asparagus, peas and a pinch of salt and stir.  Saute the vegetables until just warmed through, not more than 4-5 minutes.  You still want the vegetables to retain their bright green color and crispness so don't overcook.  Add the cooked quinoa and lentils to the saute pan and stir together.  Transfer the salad to a large bowl and set aside while you prepare the vinaigrette.

In a small bowl combine the lemon juice and dijon mustard with a generous pinch of salt and some freshly cracked black pepper.  Simultaneously whisk the mixture and pour in a slow, steady stream of olive oil until the dressing emulsifies and becomes thick and creamy.  Taste for seasoning and add more salt and pepper if needed.

Pour half of the dressing over the salad and add the parsley and feta.  Toss to combine and add more dressing if needed.  Serve slightly warm, at room temperature or cold.  

Fresh, sweet peas add a bursting of spring flavor to this salad.

Baby asparagus and shallots ready for a saute.

Bright green vegetables tossed lightly in wilted shallot, butter and oil.  

The perfect spur-of-the-moment dinner.