Kenny and I invented this salad recipe a few nights ago, and if we must say so, it was quite delicious.
1 cup quinoa (before cooking)
A few stalks of asparagus
A few sprigs of mint
Chunk of feta (this is a standard measurement)
1 orange, peeled and separated
A few shallots, diced
- Cook the beets. We usually wrap them in aluminum foil and pop them in the oven for 30 minutes or so. Boiling works too.
- Cook the quinoa using the instructions on the box (this is usually 1 part quinoa:2.5 parts water, boil and then lower the heat and simmer until the water is mostly absorbed).
- Blanch the asparagus.
- After the quinoa cools slightly, put it in a bowl. Chop and add the asparagus, shallots, beets, mint, orange, and feta.
- Shortly before serving, mix the dressing, and dress the salad.