Quinoa Salad with Asparagus, Peas & Pickled Red Onions
This Spring Quinoa Salad features asparagus, sweet peas, and pickled red onions. The combination of sweet spring vegetables, acidic pickles and salty feta creates a balanced flavor profile ideal for delicious spring meal.
Yield: All recipes serve 2 people
Chef Notes: Save any extra feta and pickled red onions for next week's menu!
For the tender greens, look for things like butter lettuce, baby spinach, arugala, or mesclun mix.
Components
Quinoa
Tender Greens, Blanched Asparagus & Peas
Pickled Red Onions
Feta (or Mild Goat Cheese)
Brined Almonds
Simple Vinaigrette
Optional: Roasted Chicken OR Smoked Salmon
Mise
Toast & Cook the Quinoa▸ Quinoa takes about 10-15 minutes to cook once the water/stock is boiling and will absorb nearly all of the liquid unlike other grains.
Blanch & Shock the Peas & Asparagus▸ Trim the peas by removing the hearty string and slicing in half at an angle. Slice the asparagus into bite sized pieces. Blanch and shock the vegetables separately for precise cooking.
Pickle the red onions▸ Slice the onions and place in a metal bowl. Build the brine in a small saucepan, making sure the sugar and salt dissolve and the liquid comes to a boil. Pour the brine over the pickles and allow to cool before using.
Crumble the feta into small bite size pieces.
Build the vinaigrette: Combine 2 T lemon juice, 2 T Red Wine Vinegar, a pinch of chile flake and salt and 1 minced garlic clove. Whisk together while streaming in 1/2 C olive oil to emulsify.
Brine the almonds: In a small saucepan, combine 1/4 C salt with 1 C of water. Bring to a simmer and stir to dissolve the salt. Pour over the almonds and allow them to soak for 20 minutes. Drain them from the water and toast▸.
Prepare Optional Protein: If adding roast chicken, season and roast the chicken in the oven. (425 for about 20 min). Let cool then slice or shred. If adding smoked salmon, break into small pieces and set aside.
Finish
Dress the salad: In a large bowl, combine the cooked quinoa, vegetables, and half of the feta.
Season the greens with salt and dress in the vinaigrette.
Plate the dressed greens/vegetables/feta.
Garnish the salad with more crumbled feta, pickled red onions, brined almonds and chicken or salmon (if using). Enjoy!